Pharm Sci. 2016;22(4):260-266 doi: 10.15171/PS.2016.40
Fig Juice Fermented with Lactic Acid
Bacteria as a Nutraceutical Product
Background: Probiotics are live
microorganisms bringing useful effects to the host through balancing intestine
microbiota. This research was undertaken
to determine the suitability of fig juice as raw material for production of
probiotic juice by three species of lactic acid bacteria (Lactobacillus casei, Lactobacillus plantarum
and Lactobacillus delbrueckii).
Methods: Heat treated fig juices were inoculated (6 log
CFU/ml) by three species inocula separately and incubated at 30 °C for 72 h. Changes in the pH, acidity, reducing sugar
content and viable cell counts during the fermentation were monitored. Sensory characteristics of probiotic fig
juice were also evaluated.
Results: L. delbrueckii
grew well on fig juice; reached nearly 9 log CFU/ml after 48 h of fermentation
at 30 °C. After 4 weeks of cold storage at 4 °C,
the viable cell counts of L. delbrueckii and L. plantarum were
still 6 and 5 log CFU/ml, respectively, in fermented
fig juice; but L. casei was just survived until 2th week of cold storage
time, reduced from 9 to 3 log CFU/ml. The results of the sensory
evaluation showed that fermented fig juice samples were significantly different
(P<0.05) from the control sample in taste,
odor, consistency and overall acceptability. L. casei was
more acceptable comparing to the others.
Conclusion: L. delbrueckii was the most suitable strain
from the point of survivability among other species at the consumption time.
Therefore, probiotic fig juice can serve as healthy beverage for vegetarians
and consumers with lactose-allergy.