Potential of the Probiotic Lactobacillus Plantarum ATCC 14917 Strain to Produce Functional Fermented Pomegranate Juice

被引：89

作者：

Mantzourani, Ioanna ^{[1
]}

Kazakos, Stavros ^{[1
]}

Terpou, Antonia ^{[2
]}

Alexopoulos, Athanasios ^{[1
]}

Bezirtzoglou, Eugenia ^{[1
]}

Bekatorou, Argyro ^{[2
]}

Plessas, Stavros ^{[1
]}

机构：

[1] Democritus Univ Thrace, Fac Agr Dev, Lab Microbiol Biotechnol & Hyg, Orestiada 68200, Greece

[2] Univ Patras, Dept Chem, Food Biotechnol Grp, GR-26504 Patras, Greece

来源：

FOODS | 2019年 / 8卷 / 01期

关键词：

Lactobacillus plantarum ATCC 14917; pomegranate juice; fruit; probiotic; antioxidant activity; phenolics; functional beverage; LACTIC-ACID FERMENTATION; TOTAL PHENOLIC CONTENT; ANTIOXIDANT PROPERTIES; VOLATILE COMPOUNDS; SENSORY PROPERTIES; APPLE JUICE; PROFILE; CHEESE; FRUITS; EXPLOITATION;

D O I：

10.3390/foods8010004

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In this research survey the application of probiotic strain Lactobacillus plantarum ATCC 14917 in pomegranate juice fermentation is sought. Pomegranate juice was fermented for 24 h and then it was stored 4 for 4 weeks. Cell viability retained in high levels after the 24 h of fermentation and storage for 4 weeks (above 8.8 log cfu/mL), while fermented pomegranate juice was scored better at the 4th week of storage compared to non-fermented pomegranate juice. The probiotic strain was effective regarding lactic acid fermentation as was proved through sugar and organic acids analysis. Concentration of ethanol was maintained at low levels (0.3-1% v/v). Fermented pomegranate juice contained more and in higher percentages desirable volatile compounds (alcohols, ketones and esters) even at the 4th week of cold storage compared to non-fermented juice. Antioxidant activity (150.63 mg Trolox equivalent (TE)/100 mL at the 2nd week) and total phenolic content (206.46 mg gallic acid equivalents (GAE)/100 mL at the 2nd week) were recorded in higher levels for all the storage time compared to non-fermented juice.

引用

页数：13

共 60 条

[21] Exploitation of the health-promoting and sensory properties of organic pomegranate (Punica granatum L.) juice through lactic acid fermentation [J].