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ABSTRACT
Probiotics are live microorganisms which, when ingested in adequate amounts provide health benefits to the host. Members of the genus Lactobacilli and Bifidobacteria are recognized to positively affect human health. These organisms originate majorly from dairy based compounds, non-digestible carbohydrate compounds, food supplements, non-dairy fermented food and non-intestinal sources. Many non-dairy sources involve the use of vegetable and fruit beverages. The aim of this study was to produce a probiotic beverage from home-made apple juice using lactic acid bacteria. Three strains of lactic acid bacteria, Lactobacillus acidophilus, Lactobacillus fermentum and Lactobacillus delbrueckii were isolated from yoghurt samples and used as probiotic strains.A total of thirty-two fuji apples were used in the formulation of the apple juice under aseptic conditions. The Lactobacillus strainswere inoculated into the apple juice and the probiotic beverage was then subjected to temperatures of 28+2 and 4 for a period of six days. The pH was determined daily using an electronic pH meter, titratable acidity and sensory evaluation were also determined using appropriate methods. The total viable bacteria cell counts in the fermenting beverage ranged from 3.90 to 3.95x103 and 1.93 to 3.04x103 at 28+2 while viable bacterial cell counts ranged from 0.31x102 to 3.96x103 and 0.13x102 to 1.68x103 at 4 on day 1 and day 5 respectively The pH values ranged from 4.042 to 4.204 and 4.00 to 4.142 on day 0 and day 5 at 28+2 and from 4.055 to 4.177 and 4.001 to 4.175 on day 0 and day 5 at 4. The control ranged from 4.39 to 4.87 on day 0 and day 5 at 28+2. The scores for sensory evaluation ranged from 1.2+0.37 to 5.0+0.0 at 28+2 and from 2.0+0.58 to 5.0+0.0 at 4 according to a 5 point hedonic scale. The study revealed that apple juice is a good medium for fermentation and that Lactobacillus acidophilus and Lactobacilli delbreuckii were the best probiotic strains which had viable cell counts, acceptable colour, flavor and taste at the end of the fermentation process.
