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Fermentation of pomegranate juice by probiotic lactic acid bacteria


In this research, production of probiotic pomegranate juice through its fermentation by four strains of lactic acid bacteria: Lactobacillus plantarum, L. delbruekii, L. paracasei, L. acidophilus was examined. Fermentation was carried out at 30°C for 72 h under microaerophilic conditions. Microbial population, pH, titrable acidity, sugar and organic acid metabolism were measured during the fermentation period and the viability of all strains was also determined during the storage time at 4°C within 4 weeks. The results indicated that L. plantarum and L. delbruekii increased the pH sharply at the initial stages of fermentation and the sugar consumption was also higher in comparison with other strains, better microbial growth was also observed for these two strains during fermentation. Citric acid, as a major organic acid in pomegranate juice was significantly consumed by all probiotic lactic acid bacteria. L. plantarum and L. delbruekii showed higher viability during the storage time. Viable cells remained at their maximum level within 2 weeks but decreased dramatically after 4 weeks. Pomegranate juice was proved to be a suitable media for production of a fermented probiotic drink.

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Authors would like to appreciate ZamZam Iran Co. for the beneficial scientific and financial support granted to this research.

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Correspondence to S. M. Mousavi.

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Mousavi, Z.E., Mousavi, S.M., Razavi, S.H. et al. Fermentation of pomegranate juice by probiotic lactic acid bacteria. World J Microbiol Biotechnol 27, 123–128 (2011).

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  • Pomegranate juice
  • Probiotic
  • Fermentation
  • Lactobacillus