Prebiotic Effect of Onion on The Survival of Various Probiotics Inoculated in Koruk (Unripe Grape) Juice

Şengün İ. , Gargı A., Öztürk B.

10 th Probiotics, Prebiotics & New Foods, Nutraceuticals and Botanicals for Nutrition & Human and Microbiota Health, Rome, Italy, 8 - 10 September 2019, pp.138

  • Publication Type: Conference Paper / Summary Text
  • City: Rome
  • Country: Italy
  • Page Numbers: pp.138



Unripe grape (Vitis vinifera L.) which is known as “Koruk” in Turkey, is a special fruit with high amounts of organic acids (mainly tartaric and malic acids) and phenolic compounds (gallic acid, caffeic acid, catechin, quercetin glycoside etc.). Acidic property and phenolic components of Koruk allow to show both antimicrobial and antioxidant effects. Koruk juice could be used as beverage, disinfectant for salad vegetables and marination liquids in meats. When it is used as marination liquid, it could be combined with onion juice, which is commonly used in marinate formulations. This kind of marination liquid could be enriched with probiotics to improve the product properties. Hence, in this study, the survival of Lactobacillus acidophilus LA5, L. casei 01, L. rhamnosus HN001 and Bifidobacterium lactis HN009 in Koruk juice and the prebiotic effect of onion juice on these probiotics were investigated.


Test cultures were inoculated (9 log CFU/mL) separately in prepared liquid including koruk and onion juices (1:1), where water was used instead of onion juice for control. The liquid was stored at 4°C and probiotics were counted after 2, 24 48 h storage.


The results showed that all probiotics were survived in prepared liquids at higher than 7 log CFU/mL, except L. acidophilus, which survived at around 6 log CFU/mL in liquid excluding onion juice.


The highest numbers were found in the liquids prepared with onion juice, which confirmed the prebiotic effect of onion on probiotic cells.