Composition and Characteristics of Yam Juice Fermented by Lactobacillus plantarum and Streptococcus thermophilus

References

[1] Sandhu KS, Punia S, Kaur M. Effect of duration of solid state fermentation by Aspergillus awamorinakazawa on antioxidant properties of wheat cultivars. LWT-Food Sci Technol. 2016;71:323–8.10.1016/j.lwt.2016.04.008Suche in Google Scholar

[2] Granato D, Nunes DS, Barba FJ. An integrated strategy between food chemistry, biology, nutrition, pharmacology, and statistics in the development of functional foods: A proposal. Trends Food Sci Technol. 2017;62:13–22.10.1016/j.tifs.2016.12.010Suche in Google Scholar

[3] Saarela M, Lähteenmäki L, Crittenden R, Salminen S, Mattila-Sandholm T. Gut bacteria and health foods–the european perspective. Int J Food Microbiol. 2002;78:99–117.10.1016/S0168-1605(02)00235-0Suche in Google Scholar PubMed

[4] Liu L, Zhang R, Deng Y, Zhang Y, Xiao J, Huang F, et al. Fermentation and complex enzyme hydrolysis enhance total phenolics and antioxidant activity of aqueous solution from rice bran pretreated by steaming with alpha-amylase. Food Chem. 2017b;221:636–43.10.1016/j.foodchem.2016.11.126Suche in Google Scholar PubMed

[5] Musina O, Putnik P, Koubaa M, Barba FJ, Greiner R, Granato D, et al. Application of modern computer algebra systems in food formulations and development: a case study. Trends Food Sci Technol. 2017;64:48–59.10.1016/j.tifs.2017.03.011Suche in Google Scholar

[6] Fu YC, Chen S, Lai YJ. Centrifugation and foam fractionation effect on mucilage recovery from dioscorea (yam) tuber. J Food Sci. 2010;69:E509–14.10.1111/j.1365-2621.2004.tb09937.xSuche in Google Scholar

[7] Chen YF, Zhu Q, Wu S. Preparation of oligosaccharides from Chinese yam and their antioxidant activity. Food Chem. 2015;173:1107–10.10.1016/j.foodchem.2014.10.153Suche in Google Scholar PubMed

[8] Yang W, Wang Y, Li X, Yu P. Purification and structural characterization of Chinese yam polysaccharide and its activities. Carbohydr Polym. 2015;117:1021–7.10.1016/j.carbpol.2014.09.082Suche in Google Scholar PubMed

[9] Li P-H, Huang -C-C, Yang M-Y, Wang -C-CR. Textural and sensory properties of salted noodles containing purple yam flour. Food Res Int. 2012;47:223–8.10.1016/j.foodres.2011.06.035Suche in Google Scholar

[10] Li Q, Zhang L, Ye Y, Gao Q. Effect of salts on the gelatinization process of Chinese yam (Dioscorea opposita) starch with digital image analysis method. Food Hydrocoll. 2015;51:468–75.10.1016/j.foodhyd.2015.05.045Suche in Google Scholar

[11] Wu Z-G, Jiang W, Nitin M, Bao X-Q, Chen S-L, Tao Z-M. Characterizing diversity based on nutritional and bioactive compositions of yam germplasm (Dioscorea spp.) commonly cultivated in China. J Food Drug Anal. 2016;24:367–75.10.1016/j.jfda.2015.12.003Suche in Google Scholar PubMed

[12] Zhao YL, Song HR, Fei JX, Liang Y, Zhang BH, Liu QP, et al. The effects of Chinese yam-epimedium mixture on respiratory function and quality of life in patients with chronic obstructive pulmonary disease. J Traditional Chinese Med. 2012;32:203–7.10.1016/S0254-6272(13)60012-6Suche in Google Scholar

[13] Lefeber T, Papalexandratou Z, Gobert W, Camu N, De VL. On-farm implementation of a starter culture for improved cocoa bean fermentation and its influence on the flavour of chocolates produced thereof. Food Microbiol. 2012;30:379–92.10.1016/j.fm.2011.12.021Suche in Google Scholar PubMed

[14] Zhao HM, Guo XN, Zhu KX. Impact of solid state fermentation on nutritional, physical and flavor properties of wheat bran. Food Chem. 2017;217:28–36.10.1016/j.foodchem.2016.08.062Suche in Google Scholar PubMed

[15] Demi̇R N, BahçEci̇ KS, Acar J. The effects of different initial lactobacillus plantarum concentrations on some properties of fermented carrot juice. J Food Process Preserv. 2006;30:352–63.10.1111/j.1745-4549.2006.00070.xSuche in Google Scholar

[16] Mota MJ, Lopes RP, Koubaa M, Roohinejad S, Barba FJ, Delgadillo I, et al. Fermentation at non-conventional conditions in food-and bio-sciences by the application of advanced processing technologies. Crit Rev Biotechnol. 2018;38:122–40.10.1080/07388551.2017.1312272Suche in Google Scholar PubMed

[17] Álvarez-Fernández MA, Hornedo-Ortega R, Cerezo AB, Troncoso AM, García-Parrilla MC. Non-anthocyanin phenolic compounds and antioxidant activity of beverages obtained by gluconic fermentation of strawberry. Innovative Food Sci Emerg Technol. 2014;26:469–81.10.1016/j.ifset.2014.08.001Suche in Google Scholar

[18] Eş I, Khaneghah AM, Barba FJ, Saraiva JA, Sant'Ana AS, Hashemi SMB. Recent advancements in lactic acid production-a review. Food Res Int. 2018;107:763–70.10.1016/j.foodres.2018.01.001Suche in Google Scholar PubMed

[19] Hashemi SMB, Khaneghah AM, Barba FJ, Nemati Z, Shokofti SS, Alizadeh F. Fermented sweet lemon juice (Citrus limetta) using Lactobacillus plantarum LS5: chemical composition, antioxidant and antibacterial activities. J Funct Foods. 2017;38:409–14.10.1016/j.jff.2017.09.040Suche in Google Scholar

[20] Buenrostro-Figueroa JJ, Velázquez M, Flores-Ortega O, Ascacio-Valdés JA, Huerta-Ochoa S, Aguilar CN, et al. Solid state fermentation of fig (Ficus carica L.) by-products using fungi to obtain phenolic compounds with antioxidant activity and qualitative evaluation of phenolics obtained. Process Biochem 2017, 62: 16–23.10.1016/j.procbio.2017.07.016Suche in Google Scholar

[21] Campanella D, Rizzello CG, Fasciano C, Gambacorta G, Pinto D, Marzani B, et al. Exploitation of grape marc as functional substrate for lactic acid bacteria and bifidobacteria growth and enhanced antioxidant activity. Food Microbiol. 2017;65:25–35.10.1016/j.fm.2017.01.019Suche in Google Scholar PubMed

[22] Đorđević TM, Šiler-Marinković SS, Dimitrijević-Branković SI. Effect of fermentation on antioxidant properties of some cereals and pseudo cereals. Food Chem. 2010;119:957–63.10.1016/j.foodchem.2009.07.049Suche in Google Scholar

[23] Coelho, E. M., Azevêdo, Luciana Cavalcanti, Corrêa, Luiz Claudio, Bordignon‐Luiz, Marilde Terezinha, & Lima, M. D. S.. (2016). Phenolic profile, organic acids and antioxidant activity of frozen pulp and juice of the jambolan (syzygium cumini). Journal of Food Biochemistry, 40 (2), 9: 211–219.10.1111/jfbc.12209Suche in Google Scholar

[24] Ruiz-Rodríguez A, Fornari T, Jaime L, Vázquez E, Amador B, Nieto JA, et al. Supercritical co 2, extraction applied toward the production of a functional beverage from wine. J Supercrit Fluids. 2012;61:92–100.10.1016/j.supflu.2011.09.002Suche in Google Scholar

[25] Kargi F, Curme JA. Solid‐state fermentation of sweet sorghum to ethanol in a rotary‐drum fermentor. Biotechnol Bioeng. 1985;27:1122–5.10.1002/bit.260270806Suche in Google Scholar PubMed

[26] Lee, P. R., Chong, S. M., Yu, B., Curran, P., & Liu, S. Q.. (2012). Effects of sequentially inoculated williopsis saturnus and saccharomyces cerevisiae on volatile profiles of papaya wine. Food Research International, 45(1): 177–183.10.1016/j.foodres.2011.10.011Suche in Google Scholar

[27] Escudero-Lopez B, Cerrillo I, Herrero-Martin G, Hornero-Mendez D, Gil-Izquierdo A, Medina S, et al. Fermented orange juice: source of higher carotenoid and flavanone contents. J Agric Food Chem. 2013;61:8773–82.10.1021/jf401240pSuche in Google Scholar PubMed

[28] Shumoy H, Gabaza M, Vandevelde J, Raes K. Soluble and bound phenolic contents and antioxidant capacity of tef injera as affected by traditional fermentation. J Food Compos Anal. 2017;58:52–9.10.1016/j.jfca.2017.01.004Suche in Google Scholar

[29] Wen Y-L, Yan L-P, Chen C-S. Effects of fermentation treatment on antioxidant and antimicrobial activities of four common Chinese herbal medicinal residues by Aspergillus oryzae. J Food Drug Anal. 2013;21:219–26.10.1016/j.jfda.2013.05.013Suche in Google Scholar

[30] Hidaka H, Eida T, Takizawa T, Tokunaga T, Tashiro Y. Effects of fructooligosaccharides on intestinal flora and human health. Bifidobacteria microflora. 1986;5:37–50.10.12938/bifidus1982.5.1_37Suche in Google Scholar

[31] Walklingribeiro M, Noci F, Cronin DA, Lyng JG, Morgan DJ. Shelf life and sensory attributes of a fruit smoothie-type beverage processed with moderate heat and pulsed electric fields. LWT - Food Sci Technol. 2010;43:1067–73.10.1016/j.lwt.2010.02.010Suche in Google Scholar

[32] Kaprasob R, Kerdchoechuen O, Laohakunjit N, Sarkar D, Shetty K. Fermentation-based biotransformation of bioactive phenolics and volatile compounds from cashew apple juice by select lactic acid bacteria. Process Biochem. 2017;59B:141–49.10.1016/j.procbio.2017.05.019Suche in Google Scholar

[33] Rahmawati IS, Suntornsuk W. Effects of Fermentation and Storage on Bioactive Activities in Milks and Yoghurts. Procedia Chem. 2016;18:53–62.10.1016/j.proche.2016.01.010Suche in Google Scholar

[32] Camu N, De WT, Verbrugghe K, Cleenwerck I, Vandamme P, Takrama JS, et al. Dynamics and biodiversity of populations of lactic acid bacteria and acetic acid bacteria involved in spontaneous heap fermentation of cocoa beans in ghana. Appl Environ Microbiol. 2007;73:1809–24.10.1128/AEM.02189-06Suche in Google Scholar PubMed PubMed Central

[35] De VW, Stouthamer AH. Pathway of glucose fermentation in relation to the taxonomy of bifidobacteria. J Bacteriol. 1967;93:574.10.1128/jb.93.2.574-576.1967Suche in Google Scholar PubMed PubMed Central

[36] Mousavi ZE, Mousavi SM, Razavi SH, Emam-Djomeh Z, Kiani H. Fermentation of pomegranate juice by probiotic lactic acid bacteria. World J Microbiol Biotechnol. 2011;27:123–8.10.1007/s11274-010-0436-1Suche in Google Scholar

[37] Lan Y, Wu J, Wang X, Sun X, Hackman RM, Li Z, et al. Evaluation of antioxidant capacity and flavor profile change of pomegranate wine during fermentation and aging process. Food Chem. 2017;232:777–87.10.1016/j.foodchem.2017.04.030Suche in Google Scholar PubMed

[38] Wouters D, Bernaert N, Anno N, Van Droogenbroeck B, De Loose M, Van Bockstaele E, et al. Application’ and validation of autochthonous lactic acid bacteria starter cultures for controlled leek fermentations and their influence on the antioxidant properties of leek. Int J Food Microbiol. 2013;165:121–33.10.1016/j.ijfoodmicro.2013.04.016Suche in Google Scholar PubMed

[39] Lee M, Hong GE, Zhang H, Yang CY, Han KH, Mandal PK, et al. Production of the isoflavone aglycone and antioxidant activities in black soymilk using fermentation with Streptococcus thermophilus S10. Food Sci Biotechnol. 2015;24:537–44.10.1007/s10068-015-0070-7Suche in Google Scholar

[40] Zhao D, Shah NP. Changes in antioxidant capacity, isoflavone profile, phenolic and vitamin contents in soymilk during extended fermentation. LWT - Food Sci Technol. 2014;58:454–62.10.1016/j.lwt.2014.03.029Suche in Google Scholar

[41] Oh BT, Jeong SY, Velmurugan P, Park JH, Jeong DY. Probiotic-mediated blueberry (Vaccinium corymbosum L.) fruit fermentation to yield functionalized products for augmented antibacterial and antioxidant activity. J Biosci Bioeng. 2017;124:542–50.10.1016/j.jbiosc.2017.05.011Suche in Google Scholar PubMed

[42] Pozo-Bayón MA, G-Alegría E, Polo MC, Tenorio C, Martín-Álvarez PJ, Banda MTCDL, et al. Wine volatile and amino acid composition after malolactic fermentation: effect of oenococcus oeni and lactobacillus plantarum starter cultures. J Agric Food Chem. 2005;53:8729.10.1021/jf050739ySuche in Google Scholar PubMed

[43] Gaudette NJ, Pickering GJ. Modifying bitterness in functional food systems. Crit Rev Food Sci Nutr. 2013;53:464–81.10.1080/10408398.2010.542511Suche in Google Scholar PubMed

[44] Adetuyi FO, Ibrahim TA. Effect of fermentation time on the phenolic flavonoid and vitamin C contents and antioxidant activities of Okra (Abelmoschus esculentus) seeds. J Nigerian Inst Food Sci Technol. 2014;32:128–37.10.1016/S0189-7241(15)30128-4Suche in Google Scholar

[45] Barkallah M, Dammak M, Louati I, Hentati F, Hadrich B, Mechichi T, et al. Effect of Spirulina platensis fortification on physicochemical, textural, antioxidant and sensory properties of yogurt during fermentation and storage. LWT - Food Sci Technol. 2017;84:323–30.10.1016/j.lwt.2017.05.071Suche in Google Scholar

[46] Kim MJ, John KMM, Choi JN, Lee S, Kim AJ, Kim YM, et al. Changes in secondary metabolites of green tea during fermentation by Aspergillus oryzae and its effect on antioxidant potential. Food Res Int. 2013;53:670–7.10.1016/j.foodres.2012.12.053Suche in Google Scholar

[47] Sadh PK, Saharan P, Duhan JS. Bio-augmentation of antioxidants and phenolic content of Lablab purpureus by solid state fermentation with GRAS filamentous fungi. Resour-Efficient Technol. 2017;3:285–92.10.1016/j.reffit.2016.12.007Suche in Google Scholar

[48] Xiao Y, Xing G, Rui X, Li W, Chen X, Jiang M, et al. Enhancement of the antioxidant capacity of chickpeas by solid state fermentation with Cordyceps militaris SN-18. J Funct Foods. 2014;10:210–22.10.1016/j.jff.2014.06.008Suche in Google Scholar

[49] Liu K, Xiao X, Wang J, Chen CYO, Hu H. Polyphenolic composition and antioxidant, antiproliferative, and antimicrobial activities of mushroom Inonotus sanghuang. LWT-Food Sci Technol. 2017a;82:154–61.10.1016/j.lwt.2017.04.041Suche in Google Scholar

[50] Spanhaak S, Havenaar R, Schaafsma G. The effect of consumption of milk fermented by lactobacillus casei strain shirota on the intestinal microflora and immune parameters in humans. Eur J Clin Nutr. 1998;52:899–907.10.1038/sj.ejcn.1600663Suche in Google Scholar PubMed

[51] Missotten JA, Michiels J, Dierick N, Ovyn A, Akbarian A, De SS. Effect of fermented moist feed on performance, gut bacteria and gut histo-morphology in broilers. Br Poult Sci. 2013;54:627.10.1080/00071668.2013.811718Suche in Google Scholar PubMed