食品科学
干酪乳杆菌
发酵
益生菌
肠沙门氏菌
化学
乳酸
抗菌剂
金黄色葡萄球菌
乳酸菌
生物化学
细菌
大肠杆菌
生物
基因
有机化学
遗传学
作者
Belal J. Muhialdin,Anis Shobirin Meor Hussin,Hana Kadum,Azizah Abdul Hamid,Ahmad Haniff Jaafar
标识
DOI:10.1016/j.lwt.2021.110940
摘要
This study aimed to evaluate the potential for developing probiotic beverage using jackfruit juice via lacto-fermentation with Lactobacillus casei ATCC334. The viable cells count was significantly (p < 0.05) increased from 6 Log10 CFU mL−1 to 8.176 Log10 CFU mL−1 after fermentation for 24 h at 37 °C and decreased to 7.672 Log10 CFU mL−1 after 3 weeks at 8 °C. The antioxidant activity increased to 305.204 mM Fe(II)/mg and DDPH IC50 15.65 mg/mL. Strong antimicrobial activity obsereved towards Escherichia coli 0157:H7 (95%), Salmonella enterica serovar Typhimurium (98%) and Staphylococcus aureus (95%). Sugars content significantly (p < 0.05) reduced, while lactic acid and GABA significantly (p < 0.05) increased. No significant (p ≥ 0.05) differences were observed for the overall sensory properties for fermented and non-fermented jackfruit juice. The results of this first study showed the high potential to develop probiotic beverage with broad range of biological activities via lacto-fermentation of the jackfruit juice.
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