Journal of Microbiology and Biotechnology

  • 제32권10호
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  • Pages.1315-1324
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  • 2022
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  • 1017-7825(pISSN)
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  • 1738-8872(eISSN)
한국미생물·생명공학회 (The Korean Society for Microbiology and Biotechnology)
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Effects of Probiotic Fermented Fruit Juice-Based Biotransformation by Lactic Acid Bacteria and Saccharomyces boulardii CNCM I-745 on Anti-Salmonella and Antioxidative Properties

  • Laosee, Wanida (Functional Food and Nutrition Program, Faculty of Agro-Industry, Prince of Songkla University) ;
  • Kantachote, Duangporn (Department of Microbiology, Faculty of Science, Prince of Songkla University) ;
  • Chansuwan, Worrapanit (Center of Excellence in Functional Foods and Gastronomy, Prince of Songkla University) ;
  • Sirinupong, Nualpun (Center of Excellence in Functional Foods and Gastronomy, Prince of Songkla University)
  • 투고 : 2022.06.10
  • 심사 : 2022.09.13
  • 발행 : 2022.10.28
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초록

Fermentation is an effective process for providing various beneficial effects in functional beverages. Lactic acid bacteria and yeast fermentation-based biotransformation contribute to enhancement of nutritional value and digestibility, including lactose intolerance reduction and control of infections. In this study, the probiotic fermented fruit juice (PFJ) was produced by Lactobacillus plantarum TISTR 1465, Lactobacillus salivarius TISTR 1112, and Saccharomyces boulardii CNCM I-745 while mixed fruit juice (MFJ) was used as the basic medium for microorganism growth. The potential function, the anti-salmonella activity of PFJ, was found to be effective at 250 mg/ml of MIC and 500 mg/ml of MBC. Biofilm inhibition was performed using the PFJ samples and showed at least 70% reduction in cell attachment at the MIC concentration of Salmonella Typhi DMST 22842. The antioxidant activities of PFJ were determined and the results revealed that FSB.25 exhibited 78.40 ± 0.51 mM TE/ml by FRAP assay, while FPSB.25 exhibited 3.44 ± 0.10 mM TE/ml by DPPH assay. The volatile compounds of PFJ were characterized by GC-MS, which identified alcohol, aldehyde, acid, ester, ketone, phenol, and terpene. The most abundant organic acid and alcohol detected in PFJ were acetic acid and 2-phenylethanol, and the most represented terpene was β-damascenone. The sensory attributes showed scores higher than 7 on a 9-point hedonic scale for the FPB.25, illustrating that it was well accepted by panelists. Taken together, our results showed that PFJ could meet current consumer demand regarding natural and functional, fruit-based fermented beverages.

키워드

과제정보

This work was supported by the National Research Council of Thailand (649/2563) and the scholarship fund from the Center of Excellence in Functional Foods and Gastronomy, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand. Salmonella Typhi DMST 22842 was donated from Asst. Prof. Dr. Narumol Thongwai of Chiang Mai University, Thailand.

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