Production of vegan fermented beverages using by probiotic starter culture and Propionibacterium spp.

The aim of the study is to determine the probiotic starter cultures and Propionibacterium spp. used in herbal products of soy, almond and coconut beverages. It is fermented with vegan beverage production. In order to reach the desired dry matter in 3 different vegan fermented beverage products produced from soy drink, almond drink and coconut drink, a viscous drink was obtained by adding powder form of herbal sources (almond, soy, coconut). Physical, chemical, microbiological and sensory analyzes of the produced vegan fermented beverages were performed on the 1st, 7th, 14th, 21st and 28th days of storage, and the results were evaluated statistically. Significant differences were found in the fat, ash and carbohydrate values between the vegan fermented beverages produced (p<0.05). Differences in dry matter and protein values were found to be insignificant (p>0.05). Significant differences in acidity values were found among the beverages during the entire storage period (p<0.05). While the differences in L* values were significant between the 1st, 7th and 14th days of storage, the differences between a* and b* values were significant during the entire storage period (p<0.05). Differences in serum separation, water holding capacity and viscosity values between beverages during the whole storage period were found to be significant (p<0.05). According to the results obtained as a result of microbiological analyzes on vegan fermented beverages, it was observed that the vitality was preserved during storage. Thus, the vegan fermented beverage produced can be considered as a probiotic beverage. During storage, Propionibacterium spp. The differences in the values were found to be insignificant (p>0.05). Bifidobacterium bifidum viability in fermented beverages 8.64-8.85 log cfu/g, Streptococcus thermophilus viability 7.70-8.03 log cfu/g, Lactobacillus bulgaricus viability 8.53-8.93 log cfu/g, Propionibacterium spp. viability varies between 7.49-8.22 log cfu/g. Sensorially, fermented coconut drink was the most liked, while fermented soy drink was less liked.