The use of potential probiotic Lactobacillus plantarum DW12 for producing a novel functional beverage from mature coconut water

Kantachote, Duangporn; Ratanaburee, Anussara; Hayisama-ae, W; Sukhoom, Ampaitip; Nunkaew, Tomorn

doi:10.1016/j.jff.2017.03.018

Cited by 102 publications

(59 citation statements)

References 38 publications

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“…The cell concentrations in the fermented CW after 48 h were above the minimum recommended for a probiotic product (6 log CFUs/mL based on a daily dose of 100 mL) (Sanders and Huis In’t Veld, 1999). The final count of the Lactobacillus cells was comparable to those previously reported in MCW after 48 of fermentation with L. plantarum DW12 (Kantachote et al, 2017) and young CW fermented with L. acidophilus L10 and L. casei L26 (Lee et al, 2013). …”

Section: Resultssupporting

confidence: 85%

“…Vitamin B12 contents in the culture supernatants and biomass were determined to measure the intracellular contents and extracellular contents, respectively, following the method described by Kantachote et al (2017).…”

Section: Methodsmentioning

confidence: 99%

“…DebMandal and Mandal (2011) reviewed the antioxidant, cardioprotective, antithrombotic, hypolipidemic, anti-cholecystitis, antibacterial, antiviral, antifungal, antiprotozoal, immunostimulatory, antidiabetic, and hepatoprotective properties of coconuts. However, the use of CW to prepare fermented beverages has only been rarely reported (Lee et al, 2013; Prado et al, 2015; Kantachote et al, 2017; Zhang et al, 2018). …”

Section: Introductionmentioning

confidence: 99%

“…The health-improving properties of probiotic LAB are associated with their positive influences on the intestinal microbiota, intestinal functions, inhibition of pathogenic microorganism growth, production of B vitamins (especially folic acid), immune response stimulation, and the reduction of lactose-intolerance symptoms (Enujiugha and Badejo, 2017). In addition to their use in the preparation of various fermented dairy and non-dairy products, Lactobacillus species have been successfully used to prepare fermented CW beverages (Lee et al, 2013; Prado et al, 2015; Watawana et al, 2016; Kantachote et al, 2017). Therefore, new strains of lactobacilli having interesting functional traits, isolated from traditional fermented products, may be useful for probiotic applications.…”

Section: Introductionmentioning

confidence: 99%

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Use of a Potential Probiotic, Lactobacillus casei L4, in the Preparation of Fermented Coconut Water Beverage

et al. 2018

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Coconut water (CW) is a clear, nutritive liquid found as the coconut endosperm of green coconuts such as Cocos nucifera L., and its widespread consumption owes to its unique composition of sugars, minerals, vitamins, enzymes, and hormones. Probiotic fermentation of CW may facilitate the development of an improved functional beverage with probiotic benefits; therefore, we aimed to produce a fermented CW beverage using the potential probiotic Lactobacillus casei L4. CW was fermented with L. casei L4 for 48 h at 35°C, and the pH, organic acid-production rate, antioxidant activity, antibacterial activity, sugar, mineral, vitamin B12 levels, and total viable bacteria counts were investigated at 24 and 48 h. We demonstrated that the fermentation of CW with probiotic lactobacilli increased the cell viability count. Vitamin B12 production was highest in the extracellular environment at 48 h (11.47 μg/mL), while the total phenolic content was significantly (p < 0.05) higher in the fermented CW at 48 h (72.1 μg/mL gallic acid equivalents) than observed with the other investigated groups or time points. The fermented materials exhibited the highest 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical-scavenging activities at 48 h (58.4 and 69.2%, respectively). The levels of most minerals remained unchanged in the fermented CW, except for calcium, manganese, phosphorus, and sodium. Furthermore, the culture supernatant from fermented CW inhibited the growth of foodborne pathogens such as Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, and Salmonella typhi, although the degree of inhibition varied between the species. Moreover, adding 15% honey and artificial coconut flavor to the fermented CW resulted in a better-tasting product, as demonstrated by a sensory-evaluation test. The obtained results indicated that the CW product fermented by L. casei L4 may be used as a novel functional beverage containing both electrolytes and probiotics, and can serve as a good vehicle for preparing a wider range of novel products.

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Section: Resultssupporting

confidence: 85%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Use of a Potential Probiotic, Lactobacillus casei L4, in the Preparation of Fermented Coconut Water Beverage

et al. 2018

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“…This could be explained by enzymatic degradation and by acids produced by the strain facilitating the release of phenolics and flavanones from their complexed forms in dietary fibre into freely soluble forms by the fermenting microorganism [12,48]. Similar results were observed in the study of Kantachote et al [49] who fermented coconut water with Lactobacillus plantarum DW12. There was a significant decrease in the total carotenoid content and vitamin C of papaya juices after fermentation by the two cultures ( < 0.05).…”

Section: Antioxidative Activity Of the Fermented Papaya Juices After supporting

confidence: 73%

Comparative Evaluation of the Antioxidant Capacities, Organic Acids, and Volatiles of Papaya Juices Fermented by Lactobacillus acidophilus and Lactobacillus plantarum

Chen

et al. 2018

Journal of Food Quality

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Fermentation of foods by lactic acid bacteria is a useful way to improve the nutritional value of foods. In this study, the health-promoting effects of fermented papaya juices by two species, Lactobacillus acidophilus and Lactobacillus plantarum, were determined. Changes in pH, reducing sugar, organic acids, and volatile compounds were determined, and the vitamin C, total phenolic content, and flavonoid and antioxidant capacities during the fermentation process were investigated. Juices fermented by Lactobacillus acidophilus and Lactobacillus plantarum had similar changes in pH and reducing sugar content during the 48 h fermentation period. Large amounts of aroma-associated compounds and organic acids were produced, especially lactic acid, which increased significantly ( < 0.05) (543.18 mg/100 mL and 571.29 mg/100 mL, resp.), improving the quality of the beverage. In contrast, the production of four antioxidant capacities in the fermented papaya juices showed different trends after 48 hours' fermentation by two bacteria. Lactobacillus plantarum generated better antioxidant activities compared to Lactobacillus acidophilus after 48 h of fermentation. These results indicate that fermentation of papaya juice can improve its utilization and nutritional effect.

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Millet Based Functional Food

Dewan¹,

Tiwari²,

Chhikara³

et al. 2022

Functional Foods

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The use of potential probiotic Lactobacillus plantarum DW12 for producing a novel functional beverage from mature coconut water

Cited by 102 publications

References 38 publications

Use of a Potential Probiotic, Lactobacillus casei L4, in the Preparation of Fermented Coconut Water Beverage

Use of a Potential Probiotic, Lactobacillus casei L4, in the Preparation of Fermented Coconut Water Beverage

Comparative Evaluation of the Antioxidant Capacities, Organic Acids, and Volatiles of Papaya Juices Fermented by Lactobacillus acidophilus and Lactobacillus plantarum

Millet Based Functional Food

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