Potato Juice Fermented with Lactobacillus casei as a Probiotic Functional Beverage

• Published in: Food science and biotechnology Vol. 21; no. 5; pp. 1301 - 1307
• Main Authors: Kim, Nam Jo, Jang, Hye Lim, Yoon, Kyung Young
• Format: Journal Article
• Language: Korean
• Published: 2012
• Subjects: Lactobacillus casei; potato; lactic fermentation; probiotic beverage; antioxidant activity
• ISSN: 1226-7708; 2092-6456

This study was conducted to evaluate probiotic potato juice as a potential substrate for the production of Lactobacillus casei, and the change in the functionality of potato juice was monitored during fermentation. L. casei grew well in potato juice without nutrient supplementation, and lactic acid bacteria of fermented 'Haryoung' juice reached $1.7{\times}10^9$ CFU/mL after a 48 h fermentation. DPPH radical scavenging activities of the potato juices decreased after a 72 h fermentation, but fermented colored potato juice still maintained >50% radical scavenging activity. The survival rate of L. casei fermented in 'Haryoung' juice was 89.0% after exposure to an acidic condition, and L. casei in all fermented potato juice samples showed the ability (50-85%) to survive in the presence of bile. These results suggest that fermented potato juice might serve as a probiotic functional beverage for vegetarians or consumers who are allergic to dairy products.