Biotechnological Features of a Functional Non-Dairy Mixed Juice Fermented with Lacticaseibacillus paracasei SP5

In the present study, a wild-type Lacticaseibacillus paracasei SP5 (L. SP5) potential probiotic strain (previously isolated from kefir grains) was applied for 1-day fermentation of an apple–orange–carrot mixed juice. After fermentation, juice refrigerated in cold storage at 4 °C, and microbiological stability, characterization volatiles, physicochemical properties (pH, total titratable acidity (TTA), residual sugar content organic acids content), sensorial validation (aroma, taste overall acceptability) juice, viability were analyzed. The stored exhibited zero colonies yeasts/fungi simultaneously L. retained to 8.28 Log CFU/mL, even after 4th week storage. pH values ranged 3.80 3.35 TTA 0.1344% 0.1844% lactic acid unfermented up until Furthermore, consisted mostly (4.6 9.1 g/L), while malic (3.7 1.5 acetic (0.6 g/L) propionic (0.3 detected only Residual initial value 122.2 g/L 106.6 end As far as volatiles’ is concerned: 9 esters, 2 acids, 12 alcohols, 3 aldehydes, 1 ketone, 6 terpenes sesquiterpenes (37 total) 33 compounds fermented weeks samples positively influenced. Consequently, may be production juices, with satisfying viability, volatile profile organoleptic results.