Chemical, Sensory and Survival Properties of Lactobacillus Plantarum in Peach Juice

Background Nowadays, the consumption of probiotic food products has become common. Since the consumption of some dairy products is not allowed for some people, there is a need for some alternative foods. Fruits are suitable for the production of probiotic drinks due to the lack of any adverse effects. Objective This study was aimed to investigate the chemical and sensory properties and the survival of Lactobacillus plantarum (L. plantarum) bacteria in peach juice. Methods This experimental study was conducted in Food Safety Laboratory of Qazvin University of Medical Sciences in autumn 2018. The peach juice samples were prepared from San Inch Company in Iran and kept in refrigerator to be used for the inoculation of L. plantarum. On days 1, 3, 5, 7 and 10, the survival of this bacterium, and changes in its pH and acidity were measured in two test and control groups. At the 10th day, the samples underwent evaluation. Data were analyzed in SPSS V. 23 software using independent t-test and ANOVA at the significant level of P