Optimization of fermentation conditions to enhance the physicochemical, microbiological and sensory attributes of tomato juice using probiotic strains Lactobacillus acidophilus and Bifidobacterium lactis.

This article focuses on the production and evaluation of fermented tomato juice using lactic acid bacteria (LAB), specifically Lactobacillus acidophilus and Bifidobacterium lactis, at varying sucrose concentrations and fermentation times. The study found that tomato juice fermented with 2.0% sucrose for 6 hours exhibited optimal microbiological stability, physicochemical properties (including pH reduction and total soluble solids), and sensory acceptance among panelists. While 1.5% sucrose supported the highest LAB viability, the 2.0% sucrose sample was preferred overall for balanced taste and quality. These findings suggest that controlled sucrose addition and fermentation duration are critical for developing stable, non-dairy probiotic tomato juice products with potential appeal to health-conscious consumers.