*3.11. Preparation of the Fermented Juice*

Beetroot juice was mixed with 40% full fat milk before being homogenized and heated at 80 ◦C for 20 min to mimic pasteurization step [16]. After heating, the mixture was cooled to 40 ◦C and aseptically inoculated with 0.2 gm/L of ABT-5 and 0.33 gm/L of LA-5 probiotic direct vat cultures for the preparation of ABT-5 juice and LA-5 juice, respectively. Afterwards, the inoculated juices were homogenized incubated at 37 ◦C for six h [48].
