abstract: this study was aimed at probiotication of tomato and carrot juices using lactobacillus plantarum, lb. fermentum, lb. casei, lysinibacillus sphaericus and saccharomyces boulardii. to enhance the stability, the probiotic cultures were micro-encapsulated using alginate coated chitosan beads. tomato and carrot juice samples were pasteurized for 20 min at 63 °c. lb. fermentum, lb. plantara...

ABSTRACT: This study was aimed at probiotication of tomato and carrot juices using Lactobacillus plantarum, Lb. fermentum, Lb. casei, Lysinibacillus sphaericus and Saccharomyces boulardii. To enhance the stability, the probiotic cultures were micro-encapsulated using alginate coated chitosan beads. Tomato and carrot juice samples were pasteurized for 20 min at 63 °C. Lb. fermentum, Lb. plantara...

Grape pickle is a traditional food that made with grapes (Vitis vinifera), horseradish (Armoracia rusticana) and grape syrup. In this study, the survival of Bacillus cereus Escherichia coli in pickles produced or without using probiotic Lactobacillus acidophilus La-5 as well microbiological, chemical sensory properties each group were examined during 35 days ripening at 25°C 5 months refrigerat...