| Abstract [eng] |
Fermenting fruit and vegetable juices with probiotic bacteria is becoming a
popular way to create functional drinks, offering an alternative to traditional dairy-based
probiotic products. These plant-based juices are naturally rich in nutrients that help support
the growth and activity of various probiotic strains. They also meet the rising demand for
lactose-free, vegan, and clean-label options. This review looks at the key microbiological,
nutritional, and sensory aspects of probiotic fermentation in juice. Common probiotic
groups like Lactobacillus, Bifidobacterium, Lactococcus, Bacillus, and Streptococcus show different abilities to adapt to juice environments, affecting properties such as antioxidant levels,
shelf life, and taste. The review also explores how factors like pH, sugar levels, heating,
and storage can influence fermentation results. New non-thermal processing methods that
help maintain probiotic survival are also discussed. Since fermented juices can sometimes
develop off-flavors, this paper looks at ways to improve their taste and overall consumer
appeal. Finally, future directions are suggested, including personalized nutrition, synbiotic
products, and advanced encapsulation technologies. Overall, probiotic fermentation of fruit
and vegetable juices shows strong potential for developing a new generation of healthy
and appealing functional foods. |
