The Effects of Different Initial Lactobacillus Plantarum Concentrations on Some Properties of Fermented Carrot Juice

Demir, Nilay; Bahçeci, K. Savaş; Acar, Jale

doi:10.1111/j.1745-4549.2006.00070.x

Cited by 66 publications

(49 citation statements)

References 11 publications

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“…Thus, carrot may be consumed by humans who are suffering from milk protein allergy and lactose intolerance. Studies dealing with the production of fermented carrot juice can be found in the literature [21,22], but the investigators used lactic acid bacteria. In this study, the changes of microbial population and some major chemicals in carrot juice during fermentation with bifidobacteria were investigated.…”

Section: Introductionmentioning

confidence: 99%

Changes of microbial population and some components in carrot juice during fermentation with selected Bifidobacterium strains

Kun

Rezessy‐Szabó

Nguyen

et al. 2008

Process Biochemistry

134

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Section: Introductionmentioning

confidence: 99%

Changes of microbial population and some components in carrot juice during fermentation with selected Bifidobacterium strains

Kun

Rezessy‐Szabó

Nguyen

et al. 2008

Process Biochemistry

134

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“…Protecting these nutrition values of plant foods is a growing scientific field. Then, a common way to maintain and improve the nutritional and sensory features of vegetables is pickling or lactic acid fermentation (Demir et al, 2006;Cagno et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

The Effect of Pickling on Total Phenolic Contents and Antioxidant Activity of 10 Vegetables

Sayın¹

2015

J Food Health Sci

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Abstract:Epidemiological evidence suggests the critical role of vegetable consumption in preventing chronic degenerative diseases. Considering that pickle is a widely consumption type of vegetable in Turkish diet the objective of the present study was to assess the total phenol content and antioxidant capacity of pickled vegetables. For this purpose total antioxidant capacity of 10 fresh and pickled vegetables was analysed by DPPH (2,20-diphenyl-1-picryl hydrazyl) radical scavenging activity and Trolox equivalent antioxidant capacity (TEAC) methods and total phenolic content (TPC) using Folin-Ciocalteu reagent. Following the pickling in 15 th day there was a significant (P<0.05) decrease in TPC of all vegetables, in contrast this TPC increased significantly after 30 th day. Also at 60 th day of pickling the TEAC values of all vegetables are increased significantly (P<0.05), but DPPH values of green pepper, cauliflower, cucumber and sneak melon decreased compared with fresh state. Our findings suggest that, pickling process is relatively a good method for the preservation of phenolic acids in vegetables, and most of the antioxidant capacities remained after 30 th day of fermentation.

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“…The extremely acid environment, buffering capacity, high concentration of carbohydrates, indigestible nutrients (e.g., fiber, inulin, and fructo-oligosaccharides), and antinutritional and inhibitory factors (e.g., tannins and polyphenol compounds) (4,5,6) are the main features of raw fruits and some vegetables (7).…”

mentioning

confidence: 99%

Metabolic Responses of Lactobacillus plantarum Strains during Fermentation and Storage of Vegetable and Fruit Juices

Filannino

Cardinali

Rizzello

et al. 2014

Appl Environ Microbiol

135

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Strains of Lactobacillus plantarum were grown and stored in cherry (ChJ), pineapple (PJ), carrot (CJ), and tomato (TJ) juices to mimic the chemical composition of the respective matrices. Wheat flour hydrolysate (WFH), whey milk (W), and MRS broth were also used as representatives of other ecosystems. The growth rates and cell densities of L. plantarum strains during fermentation (24 h at 30°C) and storage (21 days at 4°C) differed only in part, being mainly influenced by the matrix. ChJ and PJ were the most stressful juices for growth and survival. Overall, the growth in juices was negatively correlated with the initial concentration of malic acid and carbohydrates. The consumption of malic acid was noticeable for all juices, but mainly during fermentation and storage of ChJ. Decreases of branched-chain amino acids (BCAA)-with the concomitant increase of their respective branched alcohols-and His and increases of Glu and gamma-aminobutyric acid (GABA) were the main traits of the catabolism of free amino acids (FAA), which were mainly evident under less acidic conditions (CJ and TJ). The increase of Tyr was found only during storage of ChJ. Some aldehydes (e.g., 3-methyl-butanal) were reduced to the corresponding alcohols (e.g., 3-methyl-1-butanol). After both fermentation and storage, acetic acid increased in all fermented juices, which implied the activation of the acetate kinase route. Diacetyl was the ketone found at the highest level, and butyric acid increased in almost all fermented juices. Data were processed through multidimensional statistical analyses. Except for CJ, the juices (mainly ChJ) seemed to induce specific metabolic traits, which differed in part among the strains. This study provided more in-depth knowledge on the metabolic mechanisms of growth and maintenance of L. plantarum in vegetable and fruit habitats, which also provided helpful information to select the most suitable starters for fermentation of targeted matrices.

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The Effects of Different Initial Lactobacillus Plantarum Concentrations on Some Properties of Fermented Carrot Juice

Cited by 66 publications

References 11 publications

Changes of microbial population and some components in carrot juice during fermentation with selected Bifidobacterium strains

Changes of microbial population and some components in carrot juice during fermentation with selected Bifidobacterium strains

The Effect of Pickling on Total Phenolic Contents and Antioxidant Activity of 10 Vegetables

Metabolic Responses of Lactobacillus plantarum Strains during Fermentation and Storage of Vegetable and Fruit Juices

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