fulltext.study @t Gmail

Lactobacillus plantarum mediated fermentation of Psidium guajava L. fruit extract

Paper ID Volume ID Publish Year Pages File Format Full-Text
20231 43164 2015 3 PDF Available
Title
Lactobacillus plantarum mediated fermentation of Psidium guajava L. fruit extract
Abstract

•Fermentation of Raw Guava fruit extract by L. plantarum NCIM 2912.•16 hour shake flask fermentation process optimized.•Increase in antioxidant activity, total phenolics, short and medium chain fatty acids.•Fermented product miscible in water and amorphous powder upon lyophilization.

Sixteen hour fermentation of the white flesh raw guava Lucknow 49 cultivar using Lactobacillus plantarum NCIM 2912 was taken up for enhancing the antioxidant potential. The fermented guava product with high antioxidant potential, total phenolic content and short and medium chain fatty acids can be used as functional food.

Keywords
Psidium guajava L.; Phenolic content; Antioxidant activity; Fermented guava product; Fermentation; Functional foods
First Page Preview
Lactobacillus plantarum mediated fermentation of Psidium guajava L. fruit extract
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us
Publisher
Database: Elsevier - ScienceDirect
Journal: Journal of Bioscience and Bioengineering - Volume 119, Issue 4, April 2015, Pages 430–432
Authors
, , , , , ,
Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us