The effect of fermentation by Lactobacillus plantarum on the physicochemical and functional properties of liquorice root extract
2019
Mousavi, Zeinab E. | Mousavi, Mohammad
In this study, the effect of probiotic fermentation by Lactobacillus plantarum on the chemical and functional properties of liquorice root extract was investigated. The samples were fortified with different concentrations of high fructose corn syrup and the changes in major metabolites including sugars and acids were analyzed by HPLC. The antioxidant activity and phenolic compounds were also monitored during fermentation. Results indicated that L. plantarum was able to grow in the liquorice extract at different conditions, reaching a population of 108 CFU/ml after 48 h. In the samples with lower initial concentration of sugar, L. plantarum exhausted nearly all the available glucose in the sample. By increasing sugar percentage in the liquorice extract, the rate of glucose and fructose degradation decreased, significantly. The concentration of malic acid in all samples decreased significantly during fermentation. Lactic acid was produced as the major fermentation product. The total phenolic content and antioxidant activity of the liquorice extract were increased significantly, after fermentation. From this investigation, it can be concluded that fermented liquorice root extract could be a promising source for the formulation of new generations of functional beverages.
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