PENGAYAAN ASAM FOLAT PADA JUS PISANG FERMENTASI MENGGUNAKAN KULTUR BAKTERI ASAM LAKTAT (Folic Acid Enrichment of Fermented Banana Juice with Lactic Acid Bacteria)

Budiari, Setyani; Maryati, Yati; Susilowati, Agustine; Lotulung, Puspa Dewi; Mulyani, Hani

doi:10.36974/jbi.v11i2.6032

Cited by 1 publication

(1 citation statement)

References 3 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The decrease in folic acid its chance of fructose which present in fruit further deplete the degradation of folates [25]. As compared to milk products like yoghurt and in banana juice [26][27][28] in fruits pulp LAB microbes with respect to different concentration of fruit pulp synthesis very less amount of folic acid.…”

Section: Folic Acid Production Of Different Strains In Different Conc...mentioning

confidence: 99%

Mango (Mangifera indica L) var Banganapalli: Impact of in-situ intervention on folic acid concentration and its changes in physicochemical property

Rani,

Velumani,

Rangarajan

et al. 2024

Trends Hortic.

View full text Add to dashboard Cite

Fruits are a source of vitamins. Mango is one of the abundantly nutritional fruits. Vitamin B9, or folic acid, is one of the important vital amines due to its role in preventing neural deficiency. Several beneficial micro-organisms are used for the synthesis of folic acid. In this study, Lactobacillus acidophilus, Leuconostoc mesenteroides, Streptococcus thermophilus, and Saccharomyces cerevisiae were used. Saccharomyces cerevisiae synthesized folic acid as compared to other organisms. There were five different concentrations of mango pulp that were analyzed for folic acid synthesis (5%, 10%, 15%, 20%, and 30%). The initial concentration of pulp was 133.37 mg kg−1, but after fermentation with four micro-organisms it got reduced. As compared to the other three organisms, Saccharomyces cerevisiae synthesizes 17.15 mg kg−1, 30.14 mg kg−1, 28.62 mg kg−1, 21.70 mg kg−1, and 21.78 mg kg−1, respectively, at different pulp concentrations of 5%, 10%, 15, 20%, and 30%. Vitamin C increased to 320 mg as compared to the control, and there was no significant difference between the four micro-organisms. Antioxidants also showed positive results at different concentrations of pulp. There was an increase in titratable acidity and a decrease in pH recorded for the 24 h fermentation period. In this variety, the color of mango pulp slightly changes to yellow shades due to the breakdown of pigments, so this effects the *b value in between the pulp concentrations. Data supports the enrichment of folic acid, which will further support the utilization of beneficial micro-organisms in food beverages.

show abstract

Section: Folic Acid Production Of Different Strains In Different Conc...mentioning

confidence: 99%

Mango (Mangifera indica L) var Banganapalli: Impact of in-situ intervention on folic acid concentration and its changes in physicochemical property

Rani,

Velumani,

Rangarajan

et al. 2024

Trends Hortic.

View full text Add to dashboard Cite

show abstract

PENGAYAAN ASAM FOLAT PADA JUS PISANG FERMENTASI MENGGUNAKAN KULTUR BAKTERI ASAM LAKTAT (Folic Acid Enrichment of Fermented Banana Juice with Lactic Acid Bacteria)

Cited by 1 publication

References 3 publications

Mango (Mangifera indica L) var Banganapalli: Impact of in-situ intervention on folic acid concentration and its changes in physicochemical property

Mango (Mangifera indica L) var Banganapalli: Impact of in-situ intervention on folic acid concentration and its changes in physicochemical property

Contact Info

Product

Resources

About