FERMENTATION OF PINEAPPLE, MANGO AND BANANA JUICE USING LACTOBACILLUS ACIDOPHILUS 150

0 Người đánh giá. Xếp hạng trung bình 0

Tác giả: Dao Thi Tuyet Mai, Bao Toan Nguyen, Phan Khanh Hoa Nguyen, Minh Tuan Pham, Thi Cam Hoa Pham

Ngôn ngữ: eng

Ký hiệu phân loại:

Thông tin xuất bản: Tạp chí Khoa học Công nghệ và Thực phẩm (Tên mới: Tạp chí Khoa học Đại học Công Thương), 2022

Mô tả vật lý: tr.159

Bộ sưu tập: Metadata

ID: 333385

Thêm vào giỏ Liên kết toàn văn

Fruit juices have been considered great alternative to milk in some traditional probiotic dairy products as they contain numerous nutrients such vitamins, minerals, phytochemical compounds, etc. Therefore, the aim of this study was to evaluate the suitability of some tropical fruit juices for the growth of probiotic bacteria. Lactobacillus acidophilus 150 was used to ferment pineapple (Ananas comosus L.), mango (Mangifera indica L.) and banana (Musacea musa) juice at 37 °C/16 h. After fermentation, the highest cell number was recorded in the case of mango juice with 8.5 log CFU/mL. The pH of the investigated juices was obtained in a range of 4.07-4.32. The sugars (glucose and fructose) in juices were utilized by L. acidophilus 150. The highest sugar utilization was observed in the case of mango juice with 2.9% (w/v) in glucose and 1.25% (w/v) in fructose. Lactic acid was produced during the fermentation of pineapple, mango, and banana juice in the quantities of 1.94, 1.4, and 1.47% (v/v), respectively. Total phenolic content and antioxidant activity of juice presented a decrease sharp during fermentation and storage. These data highlighted that the selected tropical juices can be used for the production of probiotic products using L. acidophilus 150.Nước ép trái cây được xem xét như một môi trường thay thế tuyệt vời cho sữa trong sản xuất các sản phẩm probiotic truyền thống có nguồn gốc từ sữa. Bởi vì nó chứa nhiều thành phần dinh dưỡng như vitamin, khoáng, các hoạt chất có hoạt tính sinh học… Do đó, mục đích của nghiên cứu này là để đánh giá sự phù hợp của một số loại nước ép trái cây nhiệt đới cho sự phát triển của vi khuẩn probiotic. Lactobacillus acidophilus 150 được sử dụng để lên men nước ép dứa (Ananas comosus L.), xoài (Mangifera indica L.) và chuối (Musacea musa) ở điều kiện 37 oC/16 giờ. Sau quá trình lên men, hàm lượng tế bào vi sinh vật cao nhất được ghi nhận trong nước xoài (8,5 log CFU/mL). Giá trị pH của các nước loại nước trái cây lên men nằm trong khoảng 4,07-4,32. Đường trong nước trái cây (bao gồm glucose và fructose) được sử dung bởi L. acidophilus 150. Lượng đường trong nước xoài được sử dụng nhiều nhất với 2,9% (w/v) đối với glucose và 1,25% (w/v) đối với fructose. Acid lactic được sản xuất trong quá trình lên men nước dứa, xoài và chuối với các giá trị lần lượt là 1,94
1,4 và 1,47% (v/v). Các giá trị phenol tổng và khả năng chống oxy hóa của các loại nước trái cây giảm dần trong suốt quá trình lên men và bảo quản. Các kết quả này chứng tỏ rằng các loại nước trái cây nhiệt đới trong nghiên cứu này phù hợp để sử dụng cho việc sản xuất sản phẩm nước uống probiotic sử dụng L. acidophilus 150.

1. Đọc trực tuyến

1. Đọc trực tuyến

Tạo bộ sưu tập với mã QR