Growth studies of potentially probiotic lactic acid bacteria ( Lactobacillus plantarum , Lactobacillus acidophilus, and Lactobacillus casei ) in carrot and beetroot juice substrates

Fermentation of beetroot juice, carrot juice, and blend juice (50:50 mixtures) was done for 72 hr by lactic acid bacteria (LAB; Lactobacillus casei, Lactobacillus plantarum, and Lactobacillus acidophilus). Lactic acid content, microbial counts, pH, acidity, and sugar utilization percentage of fermented juices was analyzed at every 24 hr intervals for 72 hr, and total phenolic content, total flavonoid content, and antioxidant activity were recorded before and after fermentation. During fermentation, both total phenols and flavonoids decreased, whereas, the antioxidant activity and viable cells increased. During storage, for three weeks at 4°C the fermented juices retained their properties. LAB were found to be viable above 6 Log CFU/ml, which satisfies the norm of probiotic juices during storage and also retained the sensory properties. So, carrot and beet can serve as suitable substrate to develop a healthy drink for consumers who are allergic or intolerant to lactose and strict vegetarians. Practical applications The research highlights development of a lactic-fermented beverage with probiotic potential and antioxidant potential. Nondairy probiotic beverage developed serves as a useful alternative for delivering healthy bacteria to vegan population and lactose-intolerant individuals, as commercially available options are essentially dairy-based.