Effect of Lactic acid bacteria as a probiotic in fruit juices

Today foods have many aims: Providing the necessary nutrients for humans, improving health, preventing and/or reducing nutrition-related diseases. Moreover, in recent years, consumers’ awareness towards the relationship between food and health has led to an explosion of interest in healthy foods . Nowadays, healthy foods mean functional foods , and we generally label a food as functional if it exerts beneficial effects or more specific body functions, in addition to the nutritional effects generally recognized. The market of functional foods is characterized by an increasing trend ,and some researchers reported that probiotic foods represent ca. 60%-70% of functional foods.probiotics are defined as live micro organisms which when administered in adequate amounts confer a health benefit to the host. One of the commonly used bacteria genera for commercial probiotic applications are lactobacillus such as plantarum, acidophillus, reuteri,… fruit juices have been reported as a novel and appropriate medium for probiotic for their content of essential nutrients, but probiotic micro organism s viability was strongly affected by the kind of juices. The aim of the present study is to investigate the effect of lactic acid bacteria as a probiotic in fruit juices.

کلیدواژه ها:

Lactic acid bacteria ، probiotic ، functional foods ، fruit juices