Ultrasound-Assisted Lactic Acid Fermentation of Bakraei (Citrus reticulata cv. Bakraei) Juice: Physicochemical and Bioactive Properties
نویسندگان
چکیده
In this study, ultrasonication (US) (50 W, 30 kHz, 1–6 min) was used to increase the efficiency of Limosilactobacillus reuteri PTCC 1655 fermentation process (37 °C; h) Bakraei juice. Total sugars, pH, Brix, organic acids, vitamin C, polyphenols, antioxidant activity, ?-amylase inhibition and anti-inflammatory properties were measured during period. The results showed that by increasing ultrasound time up 5 min, citric acid, polyphenolic compounds decreased, while lactic capacity, increased. When increased 6 compared non-ultrasound-treated sample, decreased promoted a decrease in microbial population, acid levels, inhibition, juices. initial activity (11.3%) juice reached values 33.4% 19.5%, after US treatments respectively, non-sonicated (21.7%), h fermentation. As result, use controlled can process.
منابع مشابه
Probiotic Properties and Physicochemical Potential of Lactic Acid Bacteria Isolated from Moroccan Table Olives
Background: Lactic Acid Bacteria are a group of Gram-positive bacteria which are widely used in the food industry as organic ferments called starter cultures. In this study, Enterococcus faecium, Leuconostoc mesenteroides, Lactococcus lactis, Weissella paramesenteroides, and Lactiplantibacillus plantarum isolated from Moroccan table olives were tested for their acquisition of probiotic and tech...
متن کاملEffects of Non-Thermal Processing Methods on Physicochemical, Bioactive, and Microbiological Properties of Fresh Pineapple (Ananas comosus L. Merr.) Juice
Background: Pineapple juice processing is an art of preservation, and the processing technologies play important role in pineapple juice quality. Therefore, this study aimed to explore the potential impacts of non-thermal processing methods on the physicochemical, bioactive, and microbiological properties of fresh pineapple juice. Methods: Extracted juices were subjected to several non-thermal...
متن کاملLactic acid fermentation
One isomer of lactic acid This is presented to you by TATSA WAMBEA LANDRY www.futurelabtechnologist.weebly.com [1]</'' Lactic acid fermentation is a biological process by which sugars such as glucose, fructose, and sucrose, are converted into cellular energy and the metabolic byproduct lactate. It is an anaerobic fermentation reaction that occurs in some bacteria and animal cells, such as muscl...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Fermentation
سال: 2022
ISSN: ['2311-5637']
DOI: https://doi.org/10.3390/fermentation9010037