Role of probiotic Lactobacillus fermentum KKL1 in the preparation of a rice based fermented beverage

Ghosh, Kuntal; Ray, Mousumi; Adak, Atanu; Halder, Suman Kumar; Das, Asim K.; Jana, Arijit; Parua, Saswati; Vágvölgyi, Csaba; Mohapatra, Pradeep Kumar Das; Pati, Biswamoy; Mondal, Keshab Chandra

doi:10.1016/j.biortech.2015.01.130

Cited by 107 publications

(75 citation statements)

References 27 publications

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“…In contrast, the total flavonoids content of both strains increased. This could be explained by enzymatic degradation and by acids produced by the strain facilitating the release of phenolics and flavanones from their complexed forms in dietary fibre into freely soluble forms by the fermenting microorganism [12,48]. Similar results were observed in the study of Kantachote et al [49] who fermented coconut water with Lactobacillus plantarum DW12.…”

Section: Antioxidative Activity Of the Fermented Papaya Juices After supporting

confidence: 70%

“…These studies have used watermelons, tomatoes, apples, and so on as raw materials for fermentation by lactic acid bacteria [9][10][11]. An important aspect of lactic acid bacteria (LAB) fermentation is the production of organic acids, sugar polymers, aromatic compounds, vitamins, polyphenolic compounds, and some useful enzymes, which enrich the human diet [12,13]. The fermentation products generated by different lactic acid bacteria are not the same.…”

Section: Introductionmentioning

confidence: 99%

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Comparative Evaluation of the Antioxidant Capacities, Organic Acids, and Volatiles of Papaya Juices Fermented by Lactobacillus acidophilus and Lactobacillus plantarum

Chen

et al. 2018

Journal of Food Quality

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Fermentation of foods by lactic acid bacteria is a useful way to improve the nutritional value of foods. In this study, the health-promoting effects of fermented papaya juices by two species, Lactobacillus acidophilus and Lactobacillus plantarum, were determined. Changes in pH, reducing sugar, organic acids, and volatile compounds were determined, and the vitamin C, total phenolic content, and flavonoid and antioxidant capacities during the fermentation process were investigated. Juices fermented by Lactobacillus acidophilus and Lactobacillus plantarum had similar changes in pH and reducing sugar content during the 48 h fermentation period. Large amounts of aroma-associated compounds and organic acids were produced, especially lactic acid, which increased significantly ( < 0.05) (543.18 mg/100 mL and 571.29 mg/100 mL, resp.), improving the quality of the beverage. In contrast, the production of four antioxidant capacities in the fermented papaya juices showed different trends after 48 hours' fermentation by two bacteria. Lactobacillus plantarum generated better antioxidant activities compared to Lactobacillus acidophilus after 48 h of fermentation. These results indicate that fermentation of papaya juice can improve its utilization and nutritional effect.

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Section: Antioxidative Activity Of the Fermented Papaya Juices After supporting

confidence: 70%

Section: Introductionmentioning

confidence: 99%

Comparative Evaluation of the Antioxidant Capacities, Organic Acids, and Volatiles of Papaya Juices Fermented by Lactobacillus acidophilus and Lactobacillus plantarum

Chen

et al. 2018

Journal of Food Quality

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“…Phenolic compounds, widely distributed in plants, are the most abundant antioxidants in the human diet (Giri et al, 2018). Some of them, including (+)-catechin and (−)-epicatechin, were detected in CW (Chang and Wu, 2011), whereas other researchers reported an increase in the total phenolic content in cereal-based beverages following fermentation with probiotic lactobacilli (Ghosh et al, 2015; Freire et al, 2017; Giri et al, 2018). An increase in the total phenolic content in CW fermented with lactobacilli and/or yeast, in comparison with that in non-fermented CW, was observed in several studies (Watawana et al, 2016; Kantachote et al, 2017; Zhang et al, 2018).…”

Section: Resultsmentioning

confidence: 98%

Use of a Potential Probiotic, Lactobacillus casei L4, in the Preparation of Fermented Coconut Water Beverage

et al. 2018

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Coconut water (CW) is a clear, nutritive liquid found as the coconut endosperm of green coconuts such as Cocos nucifera L., and its widespread consumption owes to its unique composition of sugars, minerals, vitamins, enzymes, and hormones. Probiotic fermentation of CW may facilitate the development of an improved functional beverage with probiotic benefits; therefore, we aimed to produce a fermented CW beverage using the potential probiotic Lactobacillus casei L4. CW was fermented with L. casei L4 for 48 h at 35°C, and the pH, organic acid-production rate, antioxidant activity, antibacterial activity, sugar, mineral, vitamin B12 levels, and total viable bacteria counts were investigated at 24 and 48 h. We demonstrated that the fermentation of CW with probiotic lactobacilli increased the cell viability count. Vitamin B12 production was highest in the extracellular environment at 48 h (11.47 μg/mL), while the total phenolic content was significantly (p < 0.05) higher in the fermented CW at 48 h (72.1 μg/mL gallic acid equivalents) than observed with the other investigated groups or time points. The fermented materials exhibited the highest 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical-scavenging activities at 48 h (58.4 and 69.2%, respectively). The levels of most minerals remained unchanged in the fermented CW, except for calcium, manganese, phosphorus, and sodium. Furthermore, the culture supernatant from fermented CW inhibited the growth of foodborne pathogens such as Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, and Salmonella typhi, although the degree of inhibition varied between the species. Moreover, adding 15% honey and artificial coconut flavor to the fermented CW resulted in a better-tasting product, as demonstrated by a sensory-evaluation test. The obtained results indicated that the CW product fermented by L. casei L4 may be used as a novel functional beverage containing both electrolytes and probiotics, and can serve as a good vehicle for preparing a wider range of novel products.

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“…The improvement in the bioavailability of these minerals was probably due to the phytase activity. This enzyme hydrolyzes phytic acid, thus preventing the formation of stable complexes with the minerals (Ghosh et al, 2015;Lopez, Leenhardt, Coudray, & Remesy, 2002). The use of LAB strains in vegetablebased fermentations has been shown to be efficient for increasing mineral bioavailability (Anastasio et al, 2010).…”

Section: Re Sults and Discussionmentioning

confidence: 99%

Nondairy ice cream based on fermented yam (Dioscoreasp.)

Batista

Ramos

Pires

et al. 2019

Food Science & Nutrition

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Background The demand for industrialized foods that contribute to health and well‐being has characterized the new generation of consumers. Yam ( Dioscorea sp.) is a nutritious food; however, it is not used very much in industrial food processes. The objective of this study was to develop and to characterize a truly dairy‐free low‐fat ice cream prepared from unfermented and fermented with yam dough. Results The fermentation was conducted by Leuconostoc lactic CCMA 0415 remained viable (10 7 CFU/g) during 90 days of storage. The fermentation process reduced the starch concentration from 26.82% to 22.35% and the protein concentration from 4.68% to 3.99% and increased the concentration of some minerals (K, S, Cu, Mn, Zn, and Fe). The total phenolic contents for fermented and unfermented ice creams were 51 and 54 mg, respectively. The radical scavenging activity were 18% and 10% with the 1,1‐diphenyl‐2‐picrylhydrazyl method and 44% and 26% with the 2,2’‐azino‐bis (3 ethylbenzo‐thiazoline‐6‐sulfonic acid) method for the unfermented and fermented samples, respectively. The fermented and unfermented ice creams were both characterized as non‐Newtonian fluids exhibiting pseudoplastic behaviors. Conclusions These results indicated that yam is a suitable substitute for milk, thus making it an option to produce edible lactose‐free ice cream with low fat.

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Role of probiotic Lactobacillus fermentum KKL1 in the preparation of a rice based fermented beverage

Cited by 107 publications

References 27 publications

Comparative Evaluation of the Antioxidant Capacities, Organic Acids, and Volatiles of Papaya Juices Fermented by Lactobacillus acidophilus and Lactobacillus plantarum

Comparative Evaluation of the Antioxidant Capacities, Organic Acids, and Volatiles of Papaya Juices Fermented by Lactobacillus acidophilus and Lactobacillus plantarum

Use of a Potential Probiotic, Lactobacillus casei L4, in the Preparation of Fermented Coconut Water Beverage

Nondairy ice cream based on fermented yam (Dioscoreasp.)

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