Revista de Nutrição e Ciências Alimentares

Revista de Nutrição e Ciências Alimentares
Acesso livre

ISSN: 2155-9600

Abstrato

Fermentation of Psidiumguajava Juice by Using Probiotic Lactic acid Bacteria Lactobacillus Plantarum

Dipjyoti C, Sourangshu C and Mohanasrinivasan V

The main objective of this study was to produce fermented probiotic drink with the help of Lactobacillus plantarum. The fermentation was carried at 37°C for 72 hr under aerobic condition. The parameters like pH, microbial load, antioxidant activity (DPPH), acidity & concentration of reducing sugar had been measured. The antibacterial against E.coli, Staphylococcus and pseudomonas was determined. Fermented juice was subjected cytotoxic activity against some cancer cell line & it showed activity. The presence of various types of organic acids was determined by HPLC analysis.

Isenção de responsabilidade: Este resumo foi traduzido com recurso a ferramentas de inteligência artificial e ainda não foi revisto ou verificado.
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