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http://dx.doi.org/10.4014/mbl.1505.05007

Enhancement of Antioxidative Activities of Berry or Vegetable Juices through Fermentation by Lactic Acid Bacteria  

Park, Jae-Bum (Department of Bioengineering and Technology, Kangwon National University)
Sim, Hyun-Su (Department of Food Science and Biotechnology, Kangwon National University)
Ha, Suk-Jin (Department of Bioengineering and Technology, Kangwon National University)
Kim, Myoung-Dong (Department of Food Science and Biotechnology, Kangwon National University)
Publication Information
Microbiology and Biotechnology Letters / v.43, no.3, 2015 , pp. 291-295 More about this Journal
Abstract
Berry or vegetable juices contain a diverse range of antioxidants. Through oxygen radical absorbance capacity assays, acai berry, aronia, wild grape, blackberry, cranberry, and spinach juices were verified to possess high antioxidant activities. Lactic acid bacteria fermentation was applied to each juice as the sole medium to improve antioxidant activity. After fermentation by Lactobacillus plantarum, the antioxidant activities of acai berry, blackberry, and spinach juices increased by 20–30% from 943.2 to 1239.2, from 110.87 to 128.04, and from 77.92 to 107.20 µmol TE/g, respectively. In this study, we found that the antioxidant activities of a number of juices were enhanced through lactic acid bacteria fermentation.
Keywords
Antioxidative activity; fermentation; lactic acid bacteria; berry and vegetable juice;
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Times Cited By KSCI : 7  (Citation Analysis)
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