The use of probiotic bacteria in the development of product characteristics of the promegranate juice

Nowadays, the interest for probiotic foods has arisen and these foods have a important role on human diet. Due to the minerals, vitamins, fibers and the antioxidants that fruit juices have, they provide a suitable environment for probiotic use. Pomegranete juice with its rich phenolic content and antioxidative feature has been of major importance for human health. The probiotic features of 6 lactic acid bacteria strains with high tannase activity, used in the study and isolated from fermented foods, has been determined. Then, the effects of isolates inoculated with fresh pomagranate juice on the phenolic matter quantity in juice and other analyses have been tested. By lowering the tannin amount in pomegranete juice, probiotic fruit juice with a better taste has been tried to be provided. In the result of the sensorial analyses, a less acrid taste has been obtained in L. plantarum A4 isolate. In contrast, a probiotic pomegranate juice could be not obtained. However lactic acid bacterias adding to pomegranate juice are able to survive in low pH degrees, they are not able to live in pomegranate juice in the end of 48 hours.