Effects of Lactic Acid Bacteria Fermentation on Physicochemical Properties, Functional Compounds and Antioxidant Activity of Edible Grass

Fermented foods are known worldwide for their functional health properties. In order to promote the relative product development of edible grass, Lactobacillus plantarum (Lp) and rhamnosus (Lr) were used ferment grass in this study. Effects fermentation using Lp Lr monoculture binary mixture on physicochemical properties, contents compounds antioxidant activity at different times investigated by colorimetric method high-performance liquid chromatography (HPLC). Results show that pH value total sugar content three fermented grasses 4th day lower than those unfermented water extract (defined as control sample) kept almost unchanged 7th day. The polyphenol flavonoid sample oxidation phenolic caused oxidases. highest soluble protein superoxide dismutase (SOD) found day, which respectively 11 1.78 higher sample. oxalic acid all shows a significant decrease with increasing time, especially reaching only 24% However, lactic succinic because metabolism microorganism. Functional including protein, SOD, played main positive roles antioxidation, while had negative correlation antioxidation. Therefore, was dramatically enhanced strain fermentation.