Institute of Bioproduct Development, Universiti Teknologi Malaysia, Johor Bahru, Malaysia.
Faculty of Engineering, Department of Bioprocess and Polymer Engineering, School of Chemical and Energy Engineering, Universiti Teknologi Malaysia, Johor Bahru, Malaysia.
J Food Biochem. 2019 Apr;43(4):e12805. doi: 10.1111/jfbc.12805. Epub 2019 Feb 11.
This study was focused on the effects of fermentation temperature and pH on the quality of Punica granatum juice probioticated with Lactobacillus species: Lactobacillus plantarum, Lactobacillus casei, Lactobacillus bulgaricus, and Lactobacillus salivarius. The whole fruit juice of P. granatum which is rich with phytonutrients appeared to be a good probiotic carrier. The probiotication was carried out for 24 hr at 30, 35, and 37°C and pH 2.5, 4.0, and 5.5 under microaerophilic conditions. The results found that P. granatum juice cultivated with L. casei had a better growth profile with a higher biomass density at 37°C around pH 3.5-4.0. Probiotication could maintain the scavenging activity of P. granatum juice cultivated with L. casei. The scavenging activity achieved up to 90% inhibition at the concentration of 5 mg/ml. The whole fruit-squeezed P. granatum juice was suitable for the growth of Lactobacillus species even without supplementation during cultivation. PRACTICAL APPLICATIONS: The findings of this study presented the potential of P. granatum juice (whole fruit) to be used as a good probiotic carrier, particularly for Lactobacillus species without supplementation. High nutritious P. granatum juice catered the need of probiotic bacteria during fermentation. Probiotication could maintain the antioxidant capacity of the juice in term of its radical scavenging activity. The antioxidant capacity was mainly attributed to the metabolites such as phenolic acids (romarinic acid and caftaric acid) and flavonoids (quercetin, quercetin 3-glucoside, rutin and kaempferol rutinoside). With the optimized temperature (37°C) and pH (4.00), probiotic bacteria could growth well up to a cell viability of 2.46 × 10 cfu/ml. This offers P. granatum to be developed into functional food to cater to the needs of the consumers who are lactose intolerant to dairy products.
本研究聚焦于发酵温度和 pH 值对用植物乳杆菌、干酪乳杆菌、保加利亚乳杆菌和唾液乳杆菌发酵的石榴汁益生菌品质的影响：石榴全果汁富含植物营养素，似乎是一种很好的益生菌载体。在微需氧条件下，将益生菌发酵 24 小时，分别在 30、35 和 37°C 以及 pH 值 2.5、4.0 和 5.5 下进行。结果发现，在 pH 值 3.5-4.0 左右的 37°C 下，用干酪乳杆菌培养的石榴汁具有更好的生长曲线，生物量密度更高。益生菌发酵可以保持用干酪乳杆菌培养的石榴汁的清除活性。在 5mg/ml 的浓度下，清除活性达到 90%的抑制率。即使在培养过程中不添加任何物质，整个压榨的石榴汁也适合乳杆菌属的生长。 实际应用：本研究结果表明，石榴汁（全果）具有作为益生菌良好载体的潜力，特别是对于无需补充营养物质的乳杆菌属。高营养的石榴汁满足了益生菌在发酵过程中的营养需求。益生菌发酵可以保持果汁的抗氧化能力，即自由基清除能力。这种抗氧化能力主要归因于代谢产物，如酚酸（迷迭香酸和咖啡酸）和类黄酮（槲皮素、槲皮苷、芦丁和山奈酚鼠李糖苷）。在优化的温度（37°C）和 pH 值（4.00）下，益生菌可生长良好，细胞活力达到 2.46×10 cfu/ml。这为石榴的开发提供了一种功能性食品，可以满足对乳制品乳糖不耐受的消费者的需求。
