| Title: | Effects of Probiotic Fermented Fruit Juice-Based Biotransformation by Lactic Acid Bacteria and Saccharomyces boulardii CNCM I-745 on Anti-Salmonella and Antioxidative Properties |
| Author(s): | Laosee W; Kantachote D; Chansuwan W; Sirinupong N; |
| Address: | "Functional Food and Nutrition Program, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand. Department of Microbiology, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand. Center of Excellence in Functional Foods and Gastronomy, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand" |
| ISSN/ISBN: | 1738-8872 (Electronic) 1017-7825 (Print) 1017-7825 (Linking) |
| Abstract: | "Fermentation is an effective process for providing various beneficial effects in functional beverages. Lactic acid bacteria and yeast fermentation-based biotransformation contribute to enhancement of nutritional value and digestibility, including lactose intolerance reduction and control of infections. In this study, the probiotic fermented fruit juice (PFJ) was produced by Lactobacillus plantarum TISTR 1465, Lactobacillus salivarius TISTR 1112, and Saccharomyces boulardii CNCM I-745 while mixed fruit juice (MFJ) was used as the basic medium for microorganism growth. The potential function, the anti-salmonella activity of PFJ, was found to be effective at 250 mg/ml of MIC and 500 mg/ml of MBC. Biofilm inhibition was performed using the PFJ samples and showed at least 70% reduction in cell attachment at the MIC concentration of Salmonella Typhi DMST 22842. The antioxidant activities of PFJ were determined and the results revealed that FSB.25 exhibited 78.40 +/- 0.51 mM TE/ml by FRAP assay, while FPSB.25 exhibited 3.44 +/- 0.10 mM TE/ml by DPPH assay. The volatile compounds of PFJ were characterized by GC-MS, which identified alcohol, aldehyde, acid, ester, ketone, phenol, and terpene. The most abundant organic acid and alcohol detected in PFJ were acetic acid and 2-phenylethanol, and the most represented terpene was beta-damascenone. The sensory attributes showed scores higher than 7 on a 9-point hedonic scale for the FPB.25, illustrating that it was well accepted by panelists. Taken together, our results showed that PFJ could meet current consumer demand regarding natural and functional, fruit-based fermented beverages" |
| Keywords: | Fruit and Vegetable Juices *Lactobacillales Antioxidants/pharmacology/analysis *Saccharomyces boulardii Saccharomyces cerevisiae *Probiotics Fermentation Biotransformation Terpenes fruit juice lactic acid bacteria probiotic yeast; |
| Notes: | "MedlineLaosee, Wanida Kantachote, Duangporn Chansuwan, Worrapanit Sirinupong, Nualpun eng Korea (South) 2022/10/06 J Microbiol Biotechnol. 2022 Oct 28; 32(10):1315-1324. doi: 10.4014/jmb.2206.06012. Epub 2022 Sep 16" |
