Quality enhancement of fermented vegetable juice by probiotic through fermented yam juice using Saccharomyces cerevisiae
Abstract As the demand for probiotic foods continues to increase and lactose intolerance is common, it is necessary to develop a range of non-milk probiotic beverages. The purpose of this study was to evaluate the preparation process of fermented probiotic beverages using various vegetables as raw m...
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| Autor*in: |
Fan YANG [verfasserIn] Yu-peng WANG [verfasserIn] Hua ZHAO [verfasserIn] |
|---|
| Format: |
E-Artikel |
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| Sprache: |
Englisch |
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In: Food Science and Technology - Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2004 |
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Link aufrufen |
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| DOI / URN: |
10.1590/fst.29918 |
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| Katalog-ID: |
DOAJ029736307 |
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| 520 | |a Abstract As the demand for probiotic foods continues to increase and lactose intolerance is common, it is necessary to develop a range of non-milk probiotic beverages. The purpose of this study was to evaluate the preparation process of fermented probiotic beverages using various vegetables as raw materials, and to evaluate the chemical and organoleptic properties of the mixed fermented vegetable juices. The mixed fermented vegetable juice was a beverage obtained by mixing the vegetable juice (purple cabbage, tomato and carrot) fermented by Lactobacillus plantarum and the yam juice fermented by the yeast in an appropriate ratio. During lactobacillus fermentation (48 hours at 30 °C), the cell count of Lactobacillus plantarum increased from 7.49 ± 0.21 log CFU/mL to 9.13 ± 0.19 log CFU/mL (p < 0.05), the glucose decreased from 8.924 g/L to 5.528 g/L, and the pH decreased from 5.03 to 3.62. Oxidation activity slightly decreased. The lactic acid and titratable acid/total acid content increased, and the trend of change was similar. During the yeast fermentation (28 °C, 24h), the glucose was almost depleted and ethanol was accumulated. GC-MS analysis showed that microbial fermentation had a significant effect on volatile components. The sensory evaluation results showed that the proper mixing of fermented vegetable juice and fermented yam juice had a significant increase in taste, odor and overall acceptance of the product. The mixed fermented vegetable juice has the potential to adapt to the consumer groups and has in-depth research value. | ||
| 650 | 4 | |a lactobacillus plantarum | |
| 650 | 4 | |a vegetable juice | |
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| 650 | 4 | |a probiotic fermentation | |
| 650 | 4 | |a sensory evaluation | |
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10.1590/fst.29918 doi (DE-627)DOAJ029736307 (DE-599)DOAJ7bf59a711bcf4a7ba27f41782cfcb9ec DE-627 ger DE-627 rakwb eng TX341-641 T1-995 Fan YANG verfasserin aut Quality enhancement of fermented vegetable juice by probiotic through fermented yam juice using Saccharomyces cerevisiae Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract As the demand for probiotic foods continues to increase and lactose intolerance is common, it is necessary to develop a range of non-milk probiotic beverages. The purpose of this study was to evaluate the preparation process of fermented probiotic beverages using various vegetables as raw materials, and to evaluate the chemical and organoleptic properties of the mixed fermented vegetable juices. The mixed fermented vegetable juice was a beverage obtained by mixing the vegetable juice (purple cabbage, tomato and carrot) fermented by Lactobacillus plantarum and the yam juice fermented by the yeast in an appropriate ratio. During lactobacillus fermentation (48 hours at 30 °C), the cell count of Lactobacillus plantarum increased from 7.49 ± 0.21 log CFU/mL to 9.13 ± 0.19 log CFU/mL (p < 0.05), the glucose decreased from 8.924 g/L to 5.528 g/L, and the pH decreased from 5.03 to 3.62. Oxidation activity slightly decreased. The lactic acid and titratable acid/total acid content increased, and the trend of change was similar. During the yeast fermentation (28 °C, 24h), the glucose was almost depleted and ethanol was accumulated. GC-MS analysis showed that microbial fermentation had a significant effect on volatile components. The sensory evaluation results showed that the proper mixing of fermented vegetable juice and fermented yam juice had a significant increase in taste, odor and overall acceptance of the product. The mixed fermented vegetable juice has the potential to adapt to the consumer groups and has in-depth research value. lactobacillus plantarum vegetable juice saccharomyces cerevisiae chinese yam probiotic fermentation sensory evaluation Nutrition. Foods and food supply Technology (General) Yu-peng WANG verfasserin aut Hua ZHAO verfasserin aut In Food Science and Technology Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2004 (DE-627)32056780X (DE-600)2016150-5 1678457X nnns https://doi.org/10.1590/fst.29918 kostenfrei https://doaj.org/article/7bf59a711bcf4a7ba27f41782cfcb9ec kostenfrei http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000100026&lng=en&tlng=en kostenfrei https://doaj.org/toc/0101-2061 Journal toc kostenfrei https://doaj.org/toc/1678-457X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR |
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10.1590/fst.29918 doi (DE-627)DOAJ029736307 (DE-599)DOAJ7bf59a711bcf4a7ba27f41782cfcb9ec DE-627 ger DE-627 rakwb eng TX341-641 T1-995 Fan YANG verfasserin aut Quality enhancement of fermented vegetable juice by probiotic through fermented yam juice using Saccharomyces cerevisiae Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract As the demand for probiotic foods continues to increase and lactose intolerance is common, it is necessary to develop a range of non-milk probiotic beverages. The purpose of this study was to evaluate the preparation process of fermented probiotic beverages using various vegetables as raw materials, and to evaluate the chemical and organoleptic properties of the mixed fermented vegetable juices. The mixed fermented vegetable juice was a beverage obtained by mixing the vegetable juice (purple cabbage, tomato and carrot) fermented by Lactobacillus plantarum and the yam juice fermented by the yeast in an appropriate ratio. During lactobacillus fermentation (48 hours at 30 °C), the cell count of Lactobacillus plantarum increased from 7.49 ± 0.21 log CFU/mL to 9.13 ± 0.19 log CFU/mL (p < 0.05), the glucose decreased from 8.924 g/L to 5.528 g/L, and the pH decreased from 5.03 to 3.62. Oxidation activity slightly decreased. The lactic acid and titratable acid/total acid content increased, and the trend of change was similar. During the yeast fermentation (28 °C, 24h), the glucose was almost depleted and ethanol was accumulated. GC-MS analysis showed that microbial fermentation had a significant effect on volatile components. The sensory evaluation results showed that the proper mixing of fermented vegetable juice and fermented yam juice had a significant increase in taste, odor and overall acceptance of the product. The mixed fermented vegetable juice has the potential to adapt to the consumer groups and has in-depth research value. lactobacillus plantarum vegetable juice saccharomyces cerevisiae chinese yam probiotic fermentation sensory evaluation Nutrition. Foods and food supply Technology (General) Yu-peng WANG verfasserin aut Hua ZHAO verfasserin aut In Food Science and Technology Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2004 (DE-627)32056780X (DE-600)2016150-5 1678457X nnns https://doi.org/10.1590/fst.29918 kostenfrei https://doaj.org/article/7bf59a711bcf4a7ba27f41782cfcb9ec kostenfrei http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000100026&lng=en&tlng=en kostenfrei https://doaj.org/toc/0101-2061 Journal toc kostenfrei https://doaj.org/toc/1678-457X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR |
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10.1590/fst.29918 doi (DE-627)DOAJ029736307 (DE-599)DOAJ7bf59a711bcf4a7ba27f41782cfcb9ec DE-627 ger DE-627 rakwb eng TX341-641 T1-995 Fan YANG verfasserin aut Quality enhancement of fermented vegetable juice by probiotic through fermented yam juice using Saccharomyces cerevisiae Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract As the demand for probiotic foods continues to increase and lactose intolerance is common, it is necessary to develop a range of non-milk probiotic beverages. The purpose of this study was to evaluate the preparation process of fermented probiotic beverages using various vegetables as raw materials, and to evaluate the chemical and organoleptic properties of the mixed fermented vegetable juices. The mixed fermented vegetable juice was a beverage obtained by mixing the vegetable juice (purple cabbage, tomato and carrot) fermented by Lactobacillus plantarum and the yam juice fermented by the yeast in an appropriate ratio. During lactobacillus fermentation (48 hours at 30 °C), the cell count of Lactobacillus plantarum increased from 7.49 ± 0.21 log CFU/mL to 9.13 ± 0.19 log CFU/mL (p < 0.05), the glucose decreased from 8.924 g/L to 5.528 g/L, and the pH decreased from 5.03 to 3.62. Oxidation activity slightly decreased. The lactic acid and titratable acid/total acid content increased, and the trend of change was similar. During the yeast fermentation (28 °C, 24h), the glucose was almost depleted and ethanol was accumulated. GC-MS analysis showed that microbial fermentation had a significant effect on volatile components. The sensory evaluation results showed that the proper mixing of fermented vegetable juice and fermented yam juice had a significant increase in taste, odor and overall acceptance of the product. The mixed fermented vegetable juice has the potential to adapt to the consumer groups and has in-depth research value. lactobacillus plantarum vegetable juice saccharomyces cerevisiae chinese yam probiotic fermentation sensory evaluation Nutrition. Foods and food supply Technology (General) Yu-peng WANG verfasserin aut Hua ZHAO verfasserin aut In Food Science and Technology Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2004 (DE-627)32056780X (DE-600)2016150-5 1678457X nnns https://doi.org/10.1590/fst.29918 kostenfrei https://doaj.org/article/7bf59a711bcf4a7ba27f41782cfcb9ec kostenfrei http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000100026&lng=en&tlng=en kostenfrei https://doaj.org/toc/0101-2061 Journal toc kostenfrei https://doaj.org/toc/1678-457X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR |
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Quality enhancement of fermented vegetable juice by probiotic through fermented yam juice using Saccharomyces cerevisiae |
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Quality enhancement of fermented vegetable juice by probiotic through fermented yam juice using Saccharomyces cerevisiae |
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Fan YANG |
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Food Science and Technology |
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Food Science and Technology |
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Fan YANG Yu-peng WANG Hua ZHAO |
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Fan YANG |
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10.1590/fst.29918 |
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quality enhancement of fermented vegetable juice by probiotic through fermented yam juice using saccharomyces cerevisiae |
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TX341-641 |
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Quality enhancement of fermented vegetable juice by probiotic through fermented yam juice using Saccharomyces cerevisiae |
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Abstract As the demand for probiotic foods continues to increase and lactose intolerance is common, it is necessary to develop a range of non-milk probiotic beverages. The purpose of this study was to evaluate the preparation process of fermented probiotic beverages using various vegetables as raw materials, and to evaluate the chemical and organoleptic properties of the mixed fermented vegetable juices. The mixed fermented vegetable juice was a beverage obtained by mixing the vegetable juice (purple cabbage, tomato and carrot) fermented by Lactobacillus plantarum and the yam juice fermented by the yeast in an appropriate ratio. During lactobacillus fermentation (48 hours at 30 °C), the cell count of Lactobacillus plantarum increased from 7.49 ± 0.21 log CFU/mL to 9.13 ± 0.19 log CFU/mL (p < 0.05), the glucose decreased from 8.924 g/L to 5.528 g/L, and the pH decreased from 5.03 to 3.62. Oxidation activity slightly decreased. The lactic acid and titratable acid/total acid content increased, and the trend of change was similar. During the yeast fermentation (28 °C, 24h), the glucose was almost depleted and ethanol was accumulated. GC-MS analysis showed that microbial fermentation had a significant effect on volatile components. The sensory evaluation results showed that the proper mixing of fermented vegetable juice and fermented yam juice had a significant increase in taste, odor and overall acceptance of the product. The mixed fermented vegetable juice has the potential to adapt to the consumer groups and has in-depth research value. |
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Abstract As the demand for probiotic foods continues to increase and lactose intolerance is common, it is necessary to develop a range of non-milk probiotic beverages. The purpose of this study was to evaluate the preparation process of fermented probiotic beverages using various vegetables as raw materials, and to evaluate the chemical and organoleptic properties of the mixed fermented vegetable juices. The mixed fermented vegetable juice was a beverage obtained by mixing the vegetable juice (purple cabbage, tomato and carrot) fermented by Lactobacillus plantarum and the yam juice fermented by the yeast in an appropriate ratio. During lactobacillus fermentation (48 hours at 30 °C), the cell count of Lactobacillus plantarum increased from 7.49 ± 0.21 log CFU/mL to 9.13 ± 0.19 log CFU/mL (p < 0.05), the glucose decreased from 8.924 g/L to 5.528 g/L, and the pH decreased from 5.03 to 3.62. Oxidation activity slightly decreased. The lactic acid and titratable acid/total acid content increased, and the trend of change was similar. During the yeast fermentation (28 °C, 24h), the glucose was almost depleted and ethanol was accumulated. GC-MS analysis showed that microbial fermentation had a significant effect on volatile components. The sensory evaluation results showed that the proper mixing of fermented vegetable juice and fermented yam juice had a significant increase in taste, odor and overall acceptance of the product. The mixed fermented vegetable juice has the potential to adapt to the consumer groups and has in-depth research value. |
| abstract_unstemmed |
Abstract As the demand for probiotic foods continues to increase and lactose intolerance is common, it is necessary to develop a range of non-milk probiotic beverages. The purpose of this study was to evaluate the preparation process of fermented probiotic beverages using various vegetables as raw materials, and to evaluate the chemical and organoleptic properties of the mixed fermented vegetable juices. The mixed fermented vegetable juice was a beverage obtained by mixing the vegetable juice (purple cabbage, tomato and carrot) fermented by Lactobacillus plantarum and the yam juice fermented by the yeast in an appropriate ratio. During lactobacillus fermentation (48 hours at 30 °C), the cell count of Lactobacillus plantarum increased from 7.49 ± 0.21 log CFU/mL to 9.13 ± 0.19 log CFU/mL (p < 0.05), the glucose decreased from 8.924 g/L to 5.528 g/L, and the pH decreased from 5.03 to 3.62. Oxidation activity slightly decreased. The lactic acid and titratable acid/total acid content increased, and the trend of change was similar. During the yeast fermentation (28 °C, 24h), the glucose was almost depleted and ethanol was accumulated. GC-MS analysis showed that microbial fermentation had a significant effect on volatile components. The sensory evaluation results showed that the proper mixing of fermented vegetable juice and fermented yam juice had a significant increase in taste, odor and overall acceptance of the product. The mixed fermented vegetable juice has the potential to adapt to the consumer groups and has in-depth research value. |
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Quality enhancement of fermented vegetable juice by probiotic through fermented yam juice using Saccharomyces cerevisiae |
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https://doi.org/10.1590/fst.29918 https://doaj.org/article/7bf59a711bcf4a7ba27f41782cfcb9ec http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000100026&lng=en&tlng=en https://doaj.org/toc/0101-2061 https://doaj.org/toc/1678-457X |
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