Journal
FOOD SCIENCE AND BIOTECHNOLOGY
Volume 21, Issue 5, Pages 1301-1307Publisher
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
DOI: 10.1007/s10068-012-0171-5
Keywords
potato; probiotic beverage; Lactobacillus casei; antioxidant activity; lactic fermentation
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Funding
- Yeungnam University
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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.
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