These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Search MEDLINE/PubMed

  • Title: Evaluation of fermentation assisted by Lactobacillus brevis POM, and Lactobacillus plantarum (TR-7, TR-71, TR-14) on antioxidant compounds and organic acids of an orange juice-milk based beverage.
    Author: de la Fuente B, Luz C, Puchol C, Meca G, Barba FJ.
    Journal: Food Chem; 2021 May 01; 343():128414. PubMed ID: 33131951.
    Abstract:
    The impact of fermentation assisted by four different lactic acid bacteria (LAB) on polyphenols, carotenoids, organic acids, and antioxidant capacity of orange-juice milk based beverages was evaluated. Lactobacillus brevis POM, and Lactobacillus plantarum (TR-7, TR-71, TR-14) were used to promote the fermentation of the beverages for 72 h at 37 °C. The bacteria population increased with the elapse of fermentation period, except for beverages inoculated with L. plantarum TR-7. After fermentation period, total polyphenols, total carotenoids and total antioxidant capacity were increased compared to the control ones (non-fermented). Two phenolic acids (DL-3-phenylactic acid and 3-4-dihydroxyhydrocinnamic acid) and lactic acid were identified after 72 h fermentation. Overall, it is possible to conclude that orange-juice milk beverages are a good medium for the growth of L. brevis POM, and L. plantarum (TR-71, TR-14), observing higher antioxidant properties in the fermented beverages compared to the control ones.
    [Abstract] [Full Text] [Related] [New Search]