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

作者: Sib S Giri , Venkatachalam Sukumaran , Shib S Sen , Se Chang Park , None

DOI: 10.3389/FMICB.2018.01976

关键词:

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

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