Potato juice fermented with Lactobacillus casei as a probiotic functional beverage

Title
Potato juice fermented with Lactobacillus casei as a probiotic functional beverage
Author(s)
윤경영김남조장혜림
Keywords
LACTIC-ACID BACTERIA; ANTIOXIDANT ACTIVITY; IN-VITRO; CARROT JUICE; BIFIDOBACTERIA; COMPONENTS; TOLERANCE; PLANTS
Issue Date
201210
Publisher
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
Citation
FOOD SCIENCE AND BIOTECHNOLOGY, v.21, no.5, pp.1301 - 1307
Abstract
This study was conducted to evaluate probiotic potato juice as a potential substrate for the production of Lactobacillus casei, and the change in the functionality of potato juice was monitored during fermentation. L. casei grew well in potato juice without nutrient supplementation, and lactic acid bacteria of fermented 'Haryoung' juice reached 1.7x10(9) CFU/mL after a 48 h fermentation. DPPH radical scavenging activities of the potato juices decreased after a 72 h fermentation, but fermented colored potato juice still maintained > 50% radical scavenging activity. The survival rate of L. casei fermented in' Haryoung' juice was 89.0% after exposure to an acidic condition, and L. casei in all fermented potato juice samples showed the ability (50-85%) to survive in the presence of bile. These results suggest that fermented potato juice might serve as a probiotic functional beverage for vegetarians or consumers who are allergic to dairy products.
URI
http://hdl.handle.net/YU.REPOSITORY/27100http://dx.doi.org/10.1007/s10068-012-0171-5
ISSN
1226-7708
Appears in Collections:
생활과학대학 > 식품영양학과 > Articles
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