@article{MAKHILLRJBS201510411473,
    title = {Fermentation of Grape Juice by Probiotic Lactic Acid Bacteria: Short Communications},
    journal = {Research Journal of Biological Sciences},
    volume = {10},
    number = {4},
    pages = {62-65},
    year = {2015},
    issn = {1815-8846},
    doi = {rjbsci.2015.62.65},
    url = {https://makhillpublications.co/view-article.php?issn=1815-8846&doi=rjbsci.2015.62.65},
    author = {Sara,Shirin,Mahshid and},
    keywords = {Lactobacillus,grape juice,Fermentation,probiotic,bacteria},
    abstract = {In this study, the pasteurized grape juice was inoculated by three species of lactic acid bacteria (<I>L. delbrueckii</I>, <I>L. plantarum</I> and <I>L. rhamnosus</I>) in order to determine the suitability of grape juice as a raw material for the production of probiotic grape juice. Viability of probiotics, pH, titrable acidity, sugar and sensory evaluation were measured during the fermentation at 30&deg;C within 72 h. Results revealed that <I>L. rhamnosus</I> and <I>L. delbrueckii</I> grew well on grape juice and could survive in low pH and high acidity. The lactic acid cultures reduced the pH to 3.7 or below and increased the acidity to 0.27% or higher. Furthermore, high consumption of sugar was mentioned for <I>L. rhamnosus</I> and <I>L. plantarum</I>. Based on the results of the current study, <I>L. delbrueckii</I>, <I>L. plantarum</I> and <I>L. rhamnosus</I> having promising potential for exploitation as functional supplements in grape juice.}
    }