Aliquots of 10 mL were retrieved from each fermented flask of chokeberry juice after thorough homogenization at various time intervals during the 4 weeks at 4 °C. Each sample was serially diluted in 90mL of sterile
Ringer’s solution of one-quarter strength (Sigma-Aldrich, Darmstadt, Germany), placed aseptically in a sterile plastic bag and homogenized in a
Bagmixer (400 Model VW, Interscience). Subsequently the suspension was then subjected to serial decimal dilutions of one-quarter strength
Ringer’s solution and plated on selective media.
Viable cell counts of the potentially probiotic strain (
L. paracasei SP5) were enumerated on acidified
MRS agar (Merck, Darmstadt, Germany) at 37 °C for 72h under anaerobic conditions (anaerobic jar,
Anerocult C, Merck, Germany). Yeasts and fungi were enumerated on potato dextrose agar (PDA) after incubation at 30 °C for 72 h. Possible coliform cell counts were examined on Violet Red Bile Agar (VRBA) after incubation at 30 °C for 24 h [27 (
link)].
All media were prepared according to the instructions provided by the manufacturer, were sterilized (120 °C, for 15 min, 1–1.5 atm), and then cooled to 45 °C prior to use. Cell counts were expressed as log of mean colony-forming units (cfu) per mL of chokeberry juice.
Bontsidis C., Mallouchos A., Terpou A., Nikolaou A., Batra G., Mantzourani I., Alexopoulos A, & Plessas S. (2021). Microbiological and Chemical Properties of Chokeberry Juice Fermented by Novel Lactic Acid Bacteria with Potential Probiotic Properties during Fermentation at 4 °C for 4 Weeks. Foods, 10(4), 768.