Fermentative preparation of functional drink from Punica granatum using lactic acid bacteria and exploring its anti-tumor potential

14th International Conference on Science, Engineering and Technology

自然科学;工业技术

Murthy, Shruthi N.^1 ; Patnaik, Amie^1 ; Srinivasan, Nandini^1 ; Selvarajan, E.^1 ; Nivetha, A.^1 ; Mohanasrinivasan, V.^1

School of Bioscience and Technology, VIT University, Vellore, TamilNadu

632014, India^1

关键词: Anti-bacterial activity;    Antioxidant potential;    Chemical compositions;    Fermentation periods;    Lactic acid bacteria;    Lactobacillus acidophilus;    Lactobacillus plantarum;    Organic acid concentration;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/263/2/022045/pdf
DOI  :  10.1088/1757-899X/263/2/022045

来源: IOP

【 摘 要 】

In the present research work probiotic pomegranate juice production by fermentation was carried out using two different strains such as Lactobacillus plantarum VITES07 and Lactobacillus acidophilus NCIM2903 (Lactic acid bacteria). Fermented pomegranate juice was carried out at room temperature for 72h. During the fermentation period at regular intervals viable cells was determined. Efficiency of the fermented juice was analysed for 4 weeks under refrigerated condition at 4°C. Total phenolics, sugar concentration, antioxidant potential, and antibacterial activity were determined. Organic acid concentration was determined by HPLC with retention time of a compound at 9.1 can be suspected to be Kaempferol hexoside and functional group was determined by FTIR also LCMS analysis was carried out to enumerate the chemical composition of the fermented juice.