Diabetics who may be concerned about monitoring their sugar intake may find a new Chinese juice a little easier to swallow, according to a report to the American Chemical Society.

A probiotic, the "good bacteria" linked by some studies with improved digestive health, produced lactic acid, which researchers at Jilin University were able to use to reduce the sugar in the juice by fermentation.

The beverage, which contains pumpkin, balsam pear, onion and carrots, keeps the benefits of the probiotics even after being stored for a month, say Dr. Heqin Xing.

His partner, Xiuqi Liu, added that using probiotics is simpler, and cheaper, than previous methods used to develop similar juices.

While the juice may not be available for another year or so, the taste should not be a concern, thanks to the addition of xylitol, a compound found in many sugarless gums, that adds some sweetness to the acidic beverage.

The use of probiotics is expanding beyond its common use as a supplement to improve digestive health, including development as a possible oral vaccine based on the bacteria is being tested by researchers at Northwestern University.