
	Biotechnology
	Year: 2013 \| Volume: 12 \| Issue: 5 \| Page No.: 202-208 DOI: 10.3923/biotech.2013.202.208

Evaluation of Lactobacillus reuteri Strains for Pumpkin (Cucurbita pepo L.) Juice Fermentation

P. Semjonovs, I. Denina, A. Fomina, L. Sakirova, L. Auzina, A. Patetko and D. Upite

Abstract: Recently demand for non-dairy-based probiotic products has increased and is a global trend. Recently great interest is arising for vegetable and especially vegetable juices fermentation for development of non-dairy functional products. Health promoting properties of pumpkin (Cucurbita pepo) is well known but there are only few data on pumpkin juice fermentation. Starter cultures have great influence on product organoleptic properties and therefore careful selection of cultures suitable for fermentation of certain raw materials is required. Recent studies marked out probiotic strains of Lactobacillus reuteri between other probiotics but there are no data on application of L. reuteri strains for juice e.g., pumpkin fermentation. The objective of this study was to determine the suitability of L. reuteri strains for fermentation of pumpkin juice and development of fermented potentially probiotic pumpkin juice-based beverage. L. reuteri strains used in the study grew well in pumpkin juice however strain specific growth trends were observed. Salt tolerance combined with very good sensory properties was chosen as characteristic parameters to select most prospective L. reuteri strains. It was shown that pumpkin juice supplementation with additional sugars (glucose, fructose or sucrose 1-4%) did not promote fermentation process and was disadvantage. L. reuteri strains exhibited excellent survival during 4 weeks cold storage of fermented pumpkin juice at the level of 10⁹ CFU mL^-1 that is sufficient for probiotics effective supply with food. It was concluded that application of certain L. reuteri strains for pumpkin juice fermentation is a promising way for development of novel non-dairy based probiotic fermented beverage.

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How to cite this article:

P. Semjonovs, I. Denina, A. Fomina, L. Sakirova, L. Auzina, A. Patetko and D. Upite, 2013. Evaluation of Lactobacillus reuteri Strains for Pumpkin (Cucurbita pepo L.) Juice Fermentation. Biotechnology, 12: 202-208.

DOI: 10.3923/biotech.2013.202.208

URL: https://scialert.net/abstract/?doi=biotech.2013.202.208

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