Study tests probiotic survival in juices
June 10, 2010
by Jeff Gelski
MELBOURNE, AUSTRALIA — Probiotic bacteria, also known as good bacteria, survived better in a model juice containing vitamin C, grape extract and green tea extract than they did in a model juice without any of the additives, according to a study appearing on-line June 9 in the Journal of Food Science. The study involved researchers from Victoria University in Melbourne and Danisco.
The study used three different strains of probiotic bacteria: Howaru Lactobacillus rhamnosus HN001, Howaru Bifidobacterium lactis HN001 and Lactobacillus paracasei LPC 37. Danisco offers probiotics under the Howaru brand. The model juice was made with sucrose, sodium citrate, citric acid powder and distilled water. It was pasteurized before use.
Researchers assessed viability on a weekly basis using a plate count method. The storage period was six weeks.