Single and mixed lactic acid bacteria culture fermentation in red bean milk for development of a functional beverage
This study was to evaluate the effect of fermentation on the total phenolic contents (TPCs) and antioxidant activities (AA) in red bean milk (RBM) using three different lactic acid bacteria (LAB); Streptococcus thermophilus TISTR 894 (ST), Lactobacillus plantarum 299V (LP), and Lactobacillus casei...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Penerbit Universiti Kebangsaan Malaysia
2019
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| Online Access: | http://journalarticle.ukm.my/14722/ http://journalarticle.ukm.my/14722/1/48_04_18.pdf |
| _version_ | 1848813626265174016 |
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| author | Jetsaraporn Naprasert, Uthaiwan Suttisansanee, Varongsiri Kemsawasd, |
| author_facet | Jetsaraporn Naprasert, Uthaiwan Suttisansanee, Varongsiri Kemsawasd, |
| author_sort | Jetsaraporn Naprasert, |
| building | UKM Institutional Repository |
| collection | Online Access |
| description | This study was to evaluate the effect of fermentation on the total phenolic contents (TPCs) and antioxidant activities (AA) in
red bean milk (RBM) using three different lactic acid bacteria (LAB); Streptococcus thermophilus TISTR 894 (ST),
Lactobacillus plantarum 299V (LP), and Lactobacillus casei 388 (LC), as a single (SCF) or a mixed culture fermentation
(MCF). The fermentation increased TPCs value and AA values in the RBM, irrespective of fermentation technique or LAB
cultures. Among SCF, the SCF-LP showed the highest values of TPCs, DPPH, and FRAP while SCF-LC had the highest
ORAC assay values. The MCF could lead to higher TPCs and AA than those of SCF. Especially, MCF using three cultures
of LAB presented the highest TPCs, DPPH, and FRAP assay (1.47 mg GAE/g DW, 11.59 µmole TE/g DW, and 4.89 µmole
TE/g DW, respectively). Moreover, the study showed that the MCF can effectively improve the TPCs and AA, thereby
indicating additional health benefits of fermentation. |
| first_indexed | 2025-11-15T00:21:11Z |
| format | Article |
| id | oai:generic.eprints.org:14722 |
| institution | Universiti Kebangasaan Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T00:21:11Z |
| publishDate | 2019 |
| publisher | Penerbit Universiti Kebangsaan Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | oai:generic.eprints.org:147222020-06-03T00:29:17Z http://journalarticle.ukm.my/14722/ Single and mixed lactic acid bacteria culture fermentation in red bean milk for development of a functional beverage Jetsaraporn Naprasert, Uthaiwan Suttisansanee, Varongsiri Kemsawasd, This study was to evaluate the effect of fermentation on the total phenolic contents (TPCs) and antioxidant activities (AA) in red bean milk (RBM) using three different lactic acid bacteria (LAB); Streptococcus thermophilus TISTR 894 (ST), Lactobacillus plantarum 299V (LP), and Lactobacillus casei 388 (LC), as a single (SCF) or a mixed culture fermentation (MCF). The fermentation increased TPCs value and AA values in the RBM, irrespective of fermentation technique or LAB cultures. Among SCF, the SCF-LP showed the highest values of TPCs, DPPH, and FRAP while SCF-LC had the highest ORAC assay values. The MCF could lead to higher TPCs and AA than those of SCF. Especially, MCF using three cultures of LAB presented the highest TPCs, DPPH, and FRAP assay (1.47 mg GAE/g DW, 11.59 µmole TE/g DW, and 4.89 µmole TE/g DW, respectively). Moreover, the study showed that the MCF can effectively improve the TPCs and AA, thereby indicating additional health benefits of fermentation. Penerbit Universiti Kebangsaan Malaysia 2019-11 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/14722/1/48_04_18.pdf Jetsaraporn Naprasert, and Uthaiwan Suttisansanee, and Varongsiri Kemsawasd, (2019) Single and mixed lactic acid bacteria culture fermentation in red bean milk for development of a functional beverage. Malaysian Applied Biology, 48 (4). pp. 139-145. ISSN 0126-8643 http://www.mabjournal.com/index.php?option=com_content&view=article&id=946&catid=59:current-view&Itemid=56 |
| spellingShingle | Jetsaraporn Naprasert, Uthaiwan Suttisansanee, Varongsiri Kemsawasd, Single and mixed lactic acid bacteria culture fermentation in red bean milk for development of a functional beverage |
| title | Single and mixed lactic acid bacteria culture fermentation in red bean milk for development of a functional beverage |
| title_full | Single and mixed lactic acid bacteria culture fermentation in red bean milk for development of a functional beverage |
| title_fullStr | Single and mixed lactic acid bacteria culture fermentation in red bean milk for development of a functional beverage |
| title_full_unstemmed | Single and mixed lactic acid bacteria culture fermentation in red bean milk for development of a functional beverage |
| title_short | Single and mixed lactic acid bacteria culture fermentation in red bean milk for development of a functional beverage |
| title_sort | single and mixed lactic acid bacteria culture fermentation in red bean milk for development of a functional beverage |
| url | http://journalarticle.ukm.my/14722/ http://journalarticle.ukm.my/14722/ http://journalarticle.ukm.my/14722/1/48_04_18.pdf |