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Polyphenol Probiotic LGG, LP299v, PS128 Juice Fermentation

A functional probiotic drink made with polyphenol-rich fruits and targeted probiotic strains. Supports gut microbiome diversity, metabolic health, and gut-brain axis through fermentation.
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Equipment

  • Sterilised 1-litre mason jars
  • Measuring spoons and cups
  • Glass utensils for stirring

Ingredients
  

  • 900-1000 ml A combination of 2-3 polyphenol-richfruits choose from below options
  • Option 1 Black grapes (40–50% of the juice), Pomegranate (20–30%), or Kiwi (10–15%)
  • Option 2 400 mL fresh dragon fruits (pink preferably), 400 mL pomegranates, or 200 mL kiwi fruits  
  • Option 3 300 mL pomegranate juice, 250 mL black grapes (orblueberries), or 250 mL red apple (or raspberry) 
  • Option 4 250ml Strawberry, 250ml Pomegranate juice, or 300 ml Red apple juice
  • Option 5 900-1000 mL carrot and beetroot juice
  • 2 tsp(10 gm) Inulin powder
  • 1 scoop (5-8gm) -  phgg/sunfiber

Instructions
 

  • Combine Ingredients: Extract juice in cold press orblender. Ensure uniform dispersion
  • Place juice in a container (glass or steel)(Can use food thermometer or temp controlled kettle or Anova sous vide device
  • Bring juice to a boil(slow heating) to 65 deg C, then maintain this temp for 2-3 mins.
  • Turn off heat and let the jar cool until its room temperature.
  • Sanitise work area: Turn off air conditioning, fans, and close windows. Wash your hands or put on some latex gloves. Wipe your counter with alcohol-soaked paper towels. With a new alcohol-soaked paper towel, wipe down the jar of juice and probiotic bottle. Finally, sanitise your hands with alcohol. Let them air dry.
  • Add Probiotics:
    If using capsules: Carefully open 2 capsules from each strain (rhamnosus GG + LP299V,) into the jar. Avoid sharp movements or having your sleeves hovering over the open jar or lid. Shake to mix or use a sterilised utensil by wiping with an alcohol-soaked paper towel or dipping it in boiling water for at least 30seconds.
    If using whey: 1 tbsp whey (or watery portion) of the previously made probiotic yoghurt. Mix well either by shaking the jar or using a sterilised long handle spoon and stir both clockwise and anti-clockwise.
  • Incubate in a sous vide, yoghurt maker, or warm oven.
  • Set the temperature to 40°C / 104°F. Ferment for 36 hours. Extend to 48 if fermentation feels incomplete (Fermented Juice tastes sweet).
  • The final juice will taste slightly tart and fizzy. Refrigerate immediately and consume within 2 weeks. It will not thicken like yoghurt.
  • Daily Consumption: 60-ml ml – anytime of the day. Can start slow at 30 ml if sensitive to probiotics

Notes

Notes:
Fruits Choices:
Berry family (all excellent choices):
  • Black currants – particularly high in anthocyanins and ellagitannins
  • Blueberries – strong polyphenol profile, natural acidity
  • Strawberries – good polyphenol content, though slightly lower than darker berries
  • Blackberries – robust polyphenol load
  • Raspberries – strong anthocyanins
  • Cherries – good polyphenol density
  • Cranberries – naturally acidic, high tannins
Other options:
  • Black elderberries – very high polyphenol concentration
  • Red apples – decent polyphenol content (red varieties better than green)
  • Plums – reasonable polyphenol profile
  • Dragonfruit – unique polyphenols, good for texture/viscosity
When working on GI Issue: Stick with the polyphenol-rich list. 
High-fructose fruits (normally avoided in malabsorption):
  • Mango
  • Apple
  • Pear
  • Grapes
  • Watermelon
  • Papaya
Other polyphenol-rich options:
  • Pomegranate
  • Berries (all types—blueberries, blackberries, raspberries, black currants)
  • Stone fruits (plums, cherries)
  • Kiwifruit
For a 1-litre fermentation with healthy people, you could do something like:
  • 300 mL mango or apple (or mix)
  • 250 mL berries or grapes
  • 250 mL pomegranate or another polyphenol fruit
  • Optional 150 mL beetroot for earthiness can also use carrot
The fermentation protocol stays the same: inoculate rhamnosus GG and LP299V together, ferment for 36-48 hours, and monitor pH around 3.8–4.2. The fruit ratios are really about what's available and what tastes good.

Clinical & Functional Rationale 

Why This Recipe Works

This formulation combines:
  • Polyphenol-rich fruits (substrate for microbial metabolism)
  • Targeted probiotic strains
  • Prebiotics (Inulin + PHGG)
Together, they create a synbiotic system that enhances:
  • Microbial diversity
  • Short-chain fatty acid (SCFA) production
  • Gut–brain and immune signalling

Probiotic Strain Synergy

1. Lactobacillus rhamnosus GG (LGG)

Core Actions:
  • Strong gut barrier support (tight junction integrity)
  • Reduces intestinal permeability (leaky gut)
  • Produces antimicrobial substances
Clinical Relevance:
  • Prevents antibiotic-associated diarrhea
  • Supports immune modulation (Th1/Th2 balance)
  • Reduces gut-derived inflammation

2. Lactobacillus plantarum LP299V

Core Actions:
  • Enhances mucosal adhesion and colonization
  • Improves iron absorption & gut lining health
  • Reduces gas formation and bloating
Clinical Relevance:
  • Highly effective in IBS (especially IBS-C and IBS-M)
  • Improves stool regularity and abdominal comfort
  • Modulates low-grade inflammation

3. Lactobacillus plantarum PS128 (Optional – Neuro-protective)

Core Actions:
  • Produces neuroactive compounds (GABA, dopamine modulation)
  • Influences gut–brain axis signalling
Clinical Relevance:
  • Supports mood, stress resilience, and sleep quality
  • May benefit anxiety, ASD, and neuroinflammation
  • Reduces systemic inflammatory signalling

Polyphenols + Microbiome Interaction

Polyphenols in fruits like:
  • Pomegranate
  • Berries
  • Grapes
  • Kiwi
Act as microbiota modulators, not just antioxidants.
Key Effects:
  • Selectively feed beneficial bacteria (Lactobacillus, Bifidobacteria)
  • Increase SCFA production (butyrate, acetate)
  • Reduce pathogenic bacterial overgrowth

Fermentation-Driven Enhancements

Fermentation transforms this juice into a bioactive functional compound:
  • Increases polyphenol bioavailability
  • Produces organic acids (lactic acid) → lowers pH
  • Enhances antioxidant capacity
  • Creates mild natural carbonation (CO₂)
Result: Better absorption + stronger clinical impact

Role of Prebiotics (Inulin + PHGG)

Inulin & PHGG (Sunfiber):
  • Feed beneficial microbes
  • Increase butyrate production
  • Improve bowel motility and stool consistency
Clinical Impact:
  • Supports IBS-C and chronic constipation
  • Enhances probiotic survival and colonization
  • Improves microbial diversity post-antibiotics

Gut Barrier & Anti-Inflammatory Effects

This combination supports:
  • Tight junction integrity (reduces leaky gut)
  • Decreased LPS/endotoxin translocation
  • Lower systemic inflammation
Important for:
  • IBS
  • SIBO recovery phase
  • Skin conditions (rosacea, eczema)
  • Metabolic dysfunction

Gut–Brain Axis Support

With PS128 + polyphenols, this drink may:
  • Improve neurotransmitter balance
  • Reduce stress-induced gut symptoms
  • Support cognitive and emotional health

Digestive & Clinical Applications

✔ IBS & Functional Gut Disorders

  • Reduces bloating and discomfort
  • Improves stool frequency
  • Supports microbiome rebalancing

✔ Dysbiosis Recovery

  • Restores beneficial flora
  • Useful post-antibiotics
  • Helps stabilise gut environment

✔ Immune Regulation

  • Enhances mucosal immunity (GALT)
  • Reduces allergic tendencies
  • Improves infection resistance

Why This Recipe Is Unique

  • Combines polyphenols + targeted probiotics + prebiotics
  • Works as a natural synbiotic fermentation system
  • Supports both gut and brain health simultaneously

Practical Clinical Notes

  • Target pH after fermentation: ~3.8 – 4.2
  • Taste: slightly tart, mildly fizzy
  • Best for:
    • IBS
    • Dysbiosis
    • Post-antibiotic recovery
    • Low-grade inflammation 
Sources of strains:

References for Benefits of these strains: