Kefir and<em> Lactobacillus plantarum </em>Cultures in the Production of Fermented Blueberries Juices

The main purpose of the study was to obtain symbiotic juices of fruit origin, which can successfully substitute the well-known symbiotic dairy products and thus be introduced into the diet of vegetarians or people with certain intolerances to animal products. In this regard, 2 fermented blueberries juices were obtained: NC, using kefir cultures and NP with L. plantarum inoculation. In the analysis of these functional products, 2 more simple blueberries juices were used as control products: NCM, thermostated at 24°C and NPM, at 37°C. The 4 types of juices were physicochemical and microbiological evaluated. Thus, it can be concluded that NP juice corresponds the most from the physicochemical point of view, presenting the highest polyphenols content and the highest antioxidant activity after the refrigeration storage of 5 days. Also, the microbiological results of the analyzed juices can recommend these products for industrial production.