Journal
MICROORGANISMS
Volume 9, Issue 7, Pages -Publisher
MDPI
DOI: 10.3390/microorganisms9071364
Keywords
Pediococcus acidilactici; exopolysaccharide; lactic acid fermentation; black raspberry; antioxidant; flavors
Categories
Funding
- Jeonbuk National University
Ask authors/readers for more resources
PA-M76 demonstrated strong probiotic properties with high tolerance in GIT environments, broad antimicrobial activity, and effective immune response elicitation. Lactic acid fermentation of BRE by PA-M76 resulted in increased antioxidant activity, while not significantly affecting total anthocyanin and flavonoid content.
This study aimed to determine the probiotic potential of Pediococcus acidilactici M76 (PA-M76) for lactic acid fermentation of black raspberry extract (BRE). PA-M76 showed outstanding probiotic properties with high tolerance in acidic GIT environments, broad antimicrobial activity, and high adhesion capability in the intestinal tract of Caenorhabditis elegans. PA-M76 treatment resulted in significant increases of pro-inflammatory cytokine mRNA expression in macrophages, indicating that PA-M76 elicits an effective immune response. When PA-M76 was used for lactic acid fermentation of BRE, an EPS yield of 1.62 g/L was obtained under optimal conditions. Lactic acid fermentation of BRE by PA-M76 did not significantly affect the total anthocyanin and flavonoid content, except for a significant increase in total polyphenol content compared to non-fermented BRE (NfBRE). However, fBRE exhibited increased DPPH radical scavenging activity, linoleic acid peroxidation inhibition rate, and ABTS scavenging activity of fBRE compared to NfBRE. Among the 28 compounds identified in the GC-MS analysis, esters were present as the major groups. The total concentration of volatile compounds was higher in fBRE than that in NfBRE. However, the undesirable flavor of terpenes decreased. PA-M76 might be useful for preparing functionally enhanced fermented beverages with a higher antioxidant activity of EPS and enhanced flavors.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available