| Title: | Potential of the Probiotic Lactobacillus Plantarum ATCC 14917 Strain to Produce Functional Fermented Pomegranate Juice |
| Author(s): | Mantzourani I; Kazakos S; Terpou A; Alexopoulos A; Bezirtzoglou E; Bekatorou A; Plessas S; |
| Address: | "Laboratory of Microbiology, Biotechnology and Hygiene, Faculty of Agriculture Development, Democritus University of Thrace, 68200 Orestiada, Greece. imantzou@agro.duth.gr. Laboratory of Microbiology, Biotechnology and Hygiene, Faculty of Agriculture Development, Democritus University of Thrace, 68200 Orestiada, Greece. stkazak@yahoo.gr. Food Biotechnology Group, Department of Chemistry, University of Patras, GR-26504 Patras, Greece. aterpou@upatras.gr. Laboratory of Microbiology, Biotechnology and Hygiene, Faculty of Agriculture Development, Democritus University of Thrace, 68200 Orestiada, Greece. alexopo@agro.duth.gr. Laboratory of Microbiology, Biotechnology and Hygiene, Faculty of Agriculture Development, Democritus University of Thrace, 68200 Orestiada, Greece. empezirt@agro.duth.gr. Food Biotechnology Group, Department of Chemistry, University of Patras, GR-26504 Patras, Greece. abekatorou@upatras.gr. Laboratory of Microbiology, Biotechnology and Hygiene, Faculty of Agriculture Development, Democritus University of Thrace, 68200 Orestiada, Greece. splessas@agro.duth.gr" |
| ISSN/ISBN: | 2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking) |
| Abstract: | "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" |
| Keywords: | Lactobacillus plantarum ATCC 14917 antioxidant activity fruit functional beverage phenolics pomegranate juice probiotic; |
| Notes: | "PubMed-not-MEDLINEMantzourani, Ioanna Kazakos, Stavros Terpou, Antonia Alexopoulos, Athanasios Bezirtzoglou, Eugenia Bekatorou, Argyro Plessas, Stavros eng Switzerland 2018/12/26 Foods. 2018 Dec 22; 8(1):4. doi: 10.3390/foods8010004" |
