Probiotic viability, physicochemical characterization and sensory properties of cornelian cherry (Cornus mas l.) juice supplemented with lactobacillus acidophilus and lactobacillus delbrueckii

: A large variety of fruits and vegetables and a large number of Lactobacillus strains provide a great \nopportunity for the development and industrialization of non-dairy beverages. In this study, Lactobacillus acidophilus \nand Lactobacillus delbrueckii were used for cornelian cherry probiotic juice. Physicochemical factors such as the \nsurvival of probiotic bacteria, acidity and the total amount of reducing carbohydrates in probiotic juice were studied. \nAfter four weeks, the survival of Lactobacillus delbrueckii was significantly higher than other treatments (P<0.05). \nAfter four weeks, no Lactobacillus acidophilus bacteria had survived. In terms of sensory evaluation, there was a \nsignificant difference between two treatments of Lactobacillus acidophilus and Lactobacillus delbrueckii, while the \ntreatment with Lactobacillus acidophilus probiotic bacteria was more acceptable than Lactobacillus delbrueckii \n(P<0.05). Due to the sensory characteristics, the viability of bacteria, and other physicochemical properties, it can be \nconcluded that probiotic juice can be useful for human health if the probiotic bacteria can survive.