Development and Evaluation of Probioticated Cucumber Juice Using Lactobacillus plantarum

  • Nithya Priya Soundara Rajan
  • Ramalingam Ponnusamy
  • Shivasuriya Murugesan
  • Suruthi Gopal
  • Thilagavathy Ranganathan
Research Article


The aim of the present study was to develop a probioticated cucumber juice by optimizing the concentration of prebiotic (inulin), stevia (Stevia rebudiana) and inoculum (Lactobacillus plantarum) by varying one factor at a time. Cucumber juice with 2% prebiotic had a pH 3.76, acidity 0.239%, total sugars 198.2 μg/mL, reducing sugars 102.3 μg/mL and microbial viability of 1.36 × 108 colony forming units (CFU)/mL, respectively. The juice with 3% stevia had a pH 3.59, acidity 0.388%, total sugars 214 μg/mL, reducing sugars 156.7 μg/mL and microbial viability of 6.7 × 107 CFU/mL, respectively. The juice with 3% inoculum size had a pH 3.82, acidity 0.39%, total sugars 128.3 μg/mL, reducing sugars 198.6 μg/mL and microbial viability of 3.5 × 108 CFU/mL, respectively. Maximum growth of the probiotic (L. plantarum) in the cucumber juice was obtained at the end of 48 h of fermentation for 2% prebiotic, 3% stevia and 3% inoculum size without much changes in nutritional and organoleptic properties. The probiotic strain namely L. plantarum proved its ability and suitability to ferment cucumber juice. The growth of the probiotic in the cucumber juice was found maximum with 2% prebiotic, 3% stevia and 3% inoculum size at the end of 48 h of fermentation with minimal changes in nutritional value and organoleptic characteristics with a good shelf life at 4 °C in polyethylene terephthalate bottles.


Non-dairy product Vegetable juice Probiotic Inulin Stevia 


  1. 1.
    Beganović J, Pavunc AL, Gjuračić K, Špoljarec M, Šušković J, Kos B (2011) Improved sauerkraut production with probiotic strain Lactobacillus plantarum L4 and Leuconostoc mesenteroides LMG 7954. J Food Sci 76:M124–M129CrossRefPubMedGoogle Scholar
  2. 2.
    Mousavi ZE, Mousavi SM, Razavi SH, Emam-Djomeh Z, Kiani H (2011) Fermentation of pomegranate juice by probiotic lactic acid bacteria. World J Microbiol Biotechnol 27:123–128CrossRefGoogle Scholar
  3. 3.
    Yoon KY, Woodams EE, Hang YD (2006) Production of probiotic cabbage juice by lactic acid bacteria. Bioresour Technol 97:1427–1430CrossRefPubMedGoogle Scholar
  4. 4.
    Kalliomaki M, Salminen S, Arvilommi H, Kero P, Koskinen P, Isolauri E (2001) Probiotics in primary prevention of atopic disease: a randomized placebo controlled trial. Lancet 357(9262):1076–1079CrossRefPubMedGoogle Scholar
  5. 5.
    Rahman MM, Roy M, Sajib MAM, Sarkar A, Hussain MS (2015) Radiation effects on essential minerals content of cucumber (Cucumis sativus). Am J Food Nutr 3(3):69–74Google Scholar
  6. 6.
    Changade JV, Ulemale AH (2015) Rich source of neutraceuticle: Cucumis sativus (cucumber). Int J Ayurveda Pharma Res IJAPR 3(7)Google Scholar
  7. 7.
    Khan RS, Grigor J, Winger R, Win A (2013) Functional food product development—opportunities and challenges for food manufacturers. Trends Food Sci Technol 30:27–37CrossRefGoogle Scholar
  8. 8.
    Mallik J, Akhter R (2012) Phytochemical screening and in vitro evaluation of reducing power, cytotoxicity and anti-fungal activities of ethanol extracts of Cucumis sativus. Int J Pharm Biol Arch 3(3):555–560Google Scholar
  9. 9.
    Mukherjee PK, Nema NK, Maity N, Sarkar BK (2013) Phytochemical and therapeutic potential of cucumber. Fitoterapia 84:227–236CrossRefPubMedGoogle Scholar
  10. 10.
    Kolida S, Tuohy K, Gibson GR (2002) Prebiotic effects of inulin and oligofructose. Br J Nutr 87:S193–S197CrossRefPubMedGoogle Scholar
  11. 11.
    Roberfroid MB (2007) Inulin-type fructans: functional food ingredients. J Nutr 137(11):2493S–2502SCrossRefPubMedGoogle Scholar
  12. 12.
    Goyal SK, Goyal RK (2010) Stevia (Stevia rebaudiana) a bio-sweetener: a review. Int J Food Sci Nutr 61(1):1–10CrossRefPubMedGoogle Scholar
  13. 13.
    Gupta E, Purwar S, Sundaram S, Rai GK (2013) Nutritional and therapeutic values of Stevia rebaudiana: a review. J Med Plants Res 7(46):3343–3353Google Scholar
  14. 14.
    Megeji NW, Kumar JK, Singh V, Kaul VK, Ahuja PS (2005) Introducing Stevia rebaudiana, a natural zero-calorie sweetener. Curr Sci 88:801–804Google Scholar
  15. 15.
    Fazeli MR, Amirmozafari N, Golbooinejad R, Jamalifar H (2007) Antagonistic action of watermelon juice probioticated using different strains of Lactobacilli against Salmonella typhimurium. Iran J Public Health 36(4):17–70Google Scholar
  16. 16.
    Razavi D (2011) Fermentation of pomegranate juice by probiotic lactic acid bacteria. World J Microbiol Biotechnol 27:123–128CrossRefGoogle Scholar
  17. 17.
    Ranganna S (2003) Handbook of analysis and quality control for fruits and vegetable products. Tata McGraw-Hill Publishing Company Limited, New Delhi, pp 11–12Google Scholar
  18. 18.
    Islam MA, Ahmad I, Ahmed S, Sarker A (2014) Biochemical composition and shelf life study of mixed fruit juice from orange and pineapple. J Environ Sci Nat Resour 7(1):227–232Google Scholar
  19. 19.
    Vora JD, Rane L, Ashokkumar S (2014) Biochemical, antimicrobial and organoleptic studies of cucumber (Curcumis sativus). Indian J Sci Res 3(3):662–664Google Scholar
  20. 20.
    Yoon KY, Woodams EE, Hang YD (2005) Fermentation of beet juice by beneficial lactic acid bacteria. LWT J 38:73–75CrossRefGoogle Scholar
  21. 21.
    Pereira AL, Maciel T, Rodrigues S (2011) Probiotic beverage from cashew apple juice fermented with L. casei. Food Res Int 44:1276–1283CrossRefGoogle Scholar
  22. 22.
    Moraru D, Blancaisegal R (2007) Probiotic vegetable juices. Food Technol 4:87–91Google Scholar
  23. 23.
    Yoon KY, Woodams EE, Hang YD (2004) Probiotification of tomato juice by lactic acid bacteria. J Microbiol 42(4):315–318PubMedGoogle Scholar
  24. 24.
    Buruleanu L, Manea I, Bratu MG, Avram D, Nicolescu CL (2009) Effects of prebiotics on the quality of lactic acid fermented vegetable juices. Ovidius Univ Ann Chem 20(1):102–107Google Scholar
  25. 25.
    Shah NP (2001) Functional foods from probiotic and prebiotic. J Food Technol 55(11):46–53Google Scholar

Copyright information

© The National Academy of Sciences, India 2017

Authors and Affiliations

  1. 1.Department of BiotechnologyKumaraguru College of TechnologyCoimbatoreIndia

Personalised recommendations