Wafula, Eliud N.et.al2026-03-232025-11-06http://repository.bu.ac.ke:4000/handle/123456789/172The rising demand for functional foods has increased interest in probiotic products beyond traditional dairy sources, particularly among individuals with lactose intolerance, dairy allergies, or those adhering to plant-based diets. Fruit juices such as pineapple and beetroot offer promising non-dairy alternatives for delivering probiotic cultures. This study aimed to analyze the microbial, physicochemical, nutritional, and sensory acceptability profiles of pineapple and beetroot juice blends fermented with a mixed culture of probiotic lactic acid bacteria (Lactobacillus plantarum and Lactobacillus rhamnosus). Juice blends were prepared in varying pineapple-to-beetroot ratios: 90:10 (P90:B10), 80:20 (P80:B20) and 70:30 (P70:B30), alongside 100% pineapple (control-P) and 100% beetroot (Br) juices. All blends were pasteurized and inoculated with the probiotic cultures and fermented for 28 days, except the control-P and 100% Br treatment, which underwent spontaneous fermentation. Lactic acid bacteria (LAB) count analysis showed that all inoculated blends maintained probiotic viability (>7 log CFU/mL) for up to 21 days, with the P90:B10 blend maintaining viability up to 28 days. Yeast or mold growth was not detected in the probiotic blends up to day 21, whereas the control-P and 100%Br treatment exceeded yeast and mold count limits by day 14. Physicochemical analysis for all treatments revealed a significant increase in titratable acidity, accompanied by a decrease in pH and sugar content over the fermentation period in the inoculated blends (P90:B10, P80:B20, P70:B30). Significant differences P < 0.05 in vitamin C content were observed between the control-P and all other treatments on day 1. Among the three blends, P90:B10 achieved the highest overall consumer acceptability. Fermenting pineapple-beetroot juice blends with L. plantarum and L. rhamnosus mixed culture is a feasible approach to producing a safe, palatable, and nutritionally beneficial non-dairy probiotic beverage. The P90:B10 blend was optimal in supporting probiotic viability and achieving desirable consumer sensory attributes and, therefore, would be recommended for future commercialization as a probiotic non-dairy product.enprobioticslactic acid bacteriapineapple-beetroot blendfermentationfunctional foodArticle