Abstract:
:The present study assesses the feasibility of noni as a raw substrate for the production of probiotic noni juice by lactic acid bacteria (Lactobacilluscasei and Lactobacillus plantarum) and bifidobacteria (Bifidobacteriumlongum). Changes in pH, acidity, sugar content, cell survival and antioxidant properties during fermentation were monitored. All tested strains grew well on noni juice, reaching nearly 10⁹ colony-forming units/ml after 48 h fermentation. L.casei produced less lactic acid than B.longum and L. plantarum. After 4 weeks of cold storage at 4°C, B.longum and L. plantarum survived under low-pH conditions in fermented noni juice. In contrast, L.casei exhibited no cell viability after 3 weeks. Moreover, noni juice fermented with B.longum had a high antioxidant capacity that did not differ significantly (P <0.05) from that of lactic acid bacteria. Finally, we found that B.longum and L. plantarum are optimal probiotics for fermentation with noni juice.
journal_name
Int J Food Sci Nutrjournal_title
International journal of food sciences and nutritionauthors
Wang CY,Ng CC,Su H,Tzeng WS,Shyu YTdoi
10.1080/09637480902755095subject
Has Abstractpub_date
2009-01-01 00:00:00pages
98-106eissn
0963-7486issn
1465-3478pii
910157735journal_volume
60 Suppl 6pub_type
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