Effect of Fermentation by Lactiplantibacillus plantarum on Antioxidant and Nutritional Characteristics of Jujube Hot Water Extract

The objective of this study was to evaluate the effect fermentation by Lactiplantibacillus plantarum on changes in antioxidant capacity and nutritional quality jujube hot water extract. dried jujubes were boiled at 100°C for 3-4 h (the 1st extract) then another extract 2nd prepared with same manner after removing Both extracts inoculated L. plantarum, followed 37°C 72 h. Change number measured during fermentation, both their corresponding fermented products analyzed. rapidly increased within 12 h, reaching stationary phase, maintained until fermentation. There no significant difference sugar contents total acidity among 1st, but content observed. lowered pH values, regardless extracts. For components, differences observed between its products. polyphenol not significantly different from These results indicate that did have a profound components Thus, further is needed improve functional qualities fermenting it other lactic acid bacteria.