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Decreased sugar concentration in vegetable and fruit juices by growth of functional lactic acid bacteria
- Source :
- Drug Discoveries & Therapeutics. 11:30-34
- Publication Year :
- 2017
- Publisher :
- International Research and Cooperation Association for Bio & Socio-Sciences Advancement (IRCA-BSSA), 2017.
-
Abstract
- Leuconostoc carnosum #7-2, L. gelidum #4-2, and L. mesenteroides 8/11-3, which were isolated from fermented plant foods, are lactic acid bacteria. We previously reported that these bacteria are functional lactic acid bacteria whose innate immunity-stimulating activities are high based on a silkworm muscle contraction assay. The concentrations of these three lactic acid bacteria increased to more than 1 × 106 colony forming units (cfu)/mL in various vegetable and fruit juices when the pH values were appropriately adjusted. As the bacteria grew in the vegetable and fruit juices, the pH decreased and the concentrations of total sugars and glucose also decreased. These findings suggest that these functional lactic acid bacteria can be used to produce vegetable and fruit juices with reduced sugar levels, which is expected to be beneficial for human health.
- Subjects :
- 0301 basic medicine
Carbohydrates
030209 endocrinology & metabolism
Plant foods
03 medical and health sciences
Human health
chemistry.chemical_compound
0302 clinical medicine
Pharmacology (medical)
Food science
General Pharmacology, Toxicology and Pharmaceutics
Sugar
Colony-forming unit
biology
Chemistry
food and beverages
General Medicine
Hydrogen-Ion Concentration
biology.organism_classification
Lactic acid
Fruit and Vegetable Juices
Glucose
030104 developmental biology
Leuconostoc carnosum
Fermentation
Leuconostoc
Bacteria
Subjects
Details
- ISSN :
- 1881784X and 18817831
- Volume :
- 11
- Database :
- OpenAIRE
- Journal :
- Drug Discoveries & Therapeutics
- Accession number :
- edsair.doi.dedup.....fe94d9aef03393c3e7b30aee0337f6a8