Department of Horticulture, National Taiwan University, Taipei, Taiwan.
Int J Food Sci Nutr. 2009;60 Suppl 6:98-106. doi: 10.1080/09637480902755095.
The present study assesses the feasibility of noni as a raw substrate for the production of probiotic noni juice by lactic acid bacteria (Lactobacilluscasei and Lactobacillus plantarum) and bifidobacteria (Bifidobacteriumlongum). Changes in pH, acidity, sugar content, cell survival and antioxidant properties during fermentation were monitored. All tested strains grew well on noni juice, reaching nearly 10⁹ colony-forming units/ml after 48 h fermentation. L.casei produced less lactic acid than B.longum and L. plantarum. After 4 weeks of cold storage at 4°C, B.longum and L. plantarum survived under low-pH conditions in fermented noni juice. In contrast, L.casei exhibited no cell viability after 3 weeks. Moreover, noni juice fermented with B.longum had a high antioxidant capacity that did not differ significantly (P <0.05) from that of lactic acid bacteria. Finally, we found that B.longum and L. plantarum are optimal probiotics for fermentation with noni juice.
本研究评估了诺丽果作为益生菌诺丽果发酵液（干酪乳杆菌和植物乳杆菌）和双歧杆菌（长双歧杆菌）原始基质的可行性。监测了发酵过程中 pH 值、酸度、糖含量、细胞存活率和抗氧化特性的变化。所有测试的菌株在诺丽果汁中生长良好，经过 48 小时发酵后，接近 10⁹ 菌落形成单位/ml。干酪乳杆菌产生的乳酸比长双歧杆菌和植物乳杆菌少。在 4°C 冷藏 4 周后，长双歧杆菌和植物乳杆菌在发酵诺丽果汁的低 pH 条件下存活。相比之下，干酪乳杆菌在 3 周后没有细胞活力。此外，用长双歧杆菌发酵的诺丽果汁具有高抗氧化能力，与乳酸菌没有显著差异（P<0.05）。最后，我们发现长双歧杆菌和植物乳杆菌是发酵诺丽果汁的最佳益生菌。
