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For those who cannot tolerate yogurt or kefir as a source of probiotic
bacteria, perhaps a tomato juice-based probiotic may soon become available:

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J Microbiol. 2004 Dec;42(4):315-8

Probiotication of tomato juice by lactic Acid bacteria.

Yoon KY, Woodams EE, Hang YD.

Department of Food and Nutrition, Yeungnam University, Kyungsan 712-749,
Republic of Korea.

This study was undertaken to determine the suitability of tomato juice as a
raw material for production of probiotic juice by four lactic acid bacteria
(Latobacillus acidophilus LA39, Lactobacillus plantarum C3, Lactobacillus
casei A4, and Lactobacillus delbrueckii D7). Tomato juice was inoculated
with a 24-h-old culture and incubated at 30 degrees C. Changes in pH,
acidity, sugar content, and viable cell counts during fermentation under
controlled conditions were measured. The lactic acid cultures reduced the
pH to 4.1 or below and increased the acidity to 0.65% or higher, and the
viable cell counts (CFU) reached nearly 1.0 to 9.0x10(9)/ml after 72 h
fermentation. The viable cell counts of the four lactic acid bacteria in
the fermented tomato juice ranged from 10(6) to 10(8) CFU/ml after 4 weeks
of cold storage at 4 degrees C. Probiotic tomato juice could serve as a
health beverage for vegetarians or consumers who are allergic to dairy
products.

PMID: 15650688 [PubMed - in process]

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