« Previous AbstractComparative Evaluation of the Antioxidant Capacities and Organic Acid and Volatile Contents of Mango Slurries Fermented with Six Different Probiotic Microorganisms    Next AbstractInferring Changes in Summertime Surface Ozone-NO(x)-VOC Chemistry over U.S. Urban Areas from Two Decades of Satellite and Ground-Based Observations »

Molecules

Title:		"Combination of Lactobacillus plantarum and Saccharomyces cerevisiae DV10 as Starter Culture to Produce Mango Slurry: Microbiological, Chemical Parameters and Antioxidant Activity"
Author(s):		Jin X; Chen W; Chen H; Chen W; Zhong Q;
Address:		"College of Food Science and Engineering, Hainan University, Haikou 570228, China. Chunguang Agro-Product Processing Institute, Wenchang 571333, China"
Journal Title:		Molecules
Year:		2019
Volume:		20191128
Issue:		23
Page Number:		-
DOI:		10.3390/molecules24234349
ISSN/ISBN:		1420-3049 (Electronic) 1420-3049 (Linking)
Abstract:		"The aim of this study was to develop a nondairy fermented product based on mango slurry. Lactobacillus plantarum and Saccharomyces cerevisiae DV10 were used as starter cultures in single and co-cultivations. The microbial populations and metabolites produced during mango slurry fermentation were investigated. At the end of all fermentations, the bacterial populations were higher than 6.0 log CFU/mL. Lactic acid was the main organic acid produced, achieving up to 6.12 g/L after 24 h in co-culture with L. plantarum and S. cerevisiae DV10. Volatile compounds were determined after 24 h of fermentation, the co-cultures of L. plantarum and S. cerevisiae DV10 could decrease terpenes and produce alcohols and esters. The co-cultivations obtained the most total phenolics as well as showed the strongest 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonate) (ABTS) radical scavenging activity, ferric-reducing antioxidant power (FRAP) and low-density lipoprotein (LDL) oxidation inhibition. Hence, a high-bioactivity probiotic product was successfully obtained via mango slurry fermentation inoculated with a co-culture of L. plantarum and S. cerevisiae DV10"
Keywords:		Antioxidants/chemistry/pharmacology *Fermentation Food Microbiology Lactobacillus plantarum/*metabolism Mangifera/*chemistry Oxidation-Reduction Saccharomyces cerevisiae/*metabolism Volatile Organic Compounds/chemistry/pharmacology Lactobacillus plantarum;
Notes:		"MedlineJin, Xiaofan Chen, Wenxue Chen, Haiming Chen, Weijun Zhong, Qiuping eng 31960509/National Natural Science Foundation of China/ Switzerland 2019/12/05 Molecules. 2019 Nov 28; 24(23):4349. doi: 10.3390/molecules24234349"