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2000
Volume 12, Issue 4
  • ISSN: 1573-4072
  • E-ISSN: 1875-6646

Abstract

Functional beverage from fermented beet-root (Beta vulgaris) using a coculture of Lactobacillus acidophilus and Lactobacillus plantarum was investigated. The juice was fermented for 24 and 48 h and the samples were analyzed for their physio-chemical changes, cell viability and preservation efficiency. A pH drop was observed for four days in both 24 and 48 h fermented samples, after which the pH increased till the 26th day and thereafter remained constant. HPLC analysis confirmed the presence of greater amounts of organic acids in the 48 h fermented sample. HPLC analysis confirmed the presence of greater amounts of organic acids in the 48 h fermented sample than the 24 h fermented sample. The presence of kaempferol 3- Orutinoside might also be confirmed by HPLC. FTIR analysis showed the presence of aromatic amines in the fermented juice. Fermented juice showed a significant antibacterial activity against Listeria monocytogenes. Also, the 48 h fermented juice showed 64% cytotoxic activity against human liver cancer cells Hep G2.

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/content/journals/cbc/10.2174/1573407212666160418163831
2016-12-01
2025-07-05
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