Metabolomic changes and biological activities during the lacto-fermentation of jackfruit juice using Lactobacillus casei ATCC334
This study aimed to evaluate the potential for developing probiotic beverage using jackfruit juice via lacto-fermentation with Lactobacillus casei ATCC334. The viable cells count was significantly (p < 0.05) increased from 6 Log10 CFU mL−1 to 8.176 Log10 CFU mL−1 after fermentation for 24 h at 37...
| Main Authors: | , , , , |
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| Format: | Article |
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Academic Press
2021
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| Online Access: | http://psasir.upm.edu.my/id/eprint/94161/ |
| _version_ | 1848861923597090816 |
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| author | Muhialdin, Belal J. Meor Hussin, Anis Shobirin Kadum, Hana Abdul Hamid, Azizah Jaafar, Ahmad Haniff |
| author_facet | Muhialdin, Belal J. Meor Hussin, Anis Shobirin Kadum, Hana Abdul Hamid, Azizah Jaafar, Ahmad Haniff |
| author_sort | Muhialdin, Belal J. |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | This study aimed to evaluate the potential for developing probiotic beverage using jackfruit juice via lacto-fermentation with Lactobacillus casei ATCC334. The viable cells count was significantly (p < 0.05) increased from 6 Log10 CFU mL−1 to 8.176 Log10 CFU mL−1 after fermentation for 24 h at 37 °C and decreased to 7.672 Log10 CFU mL−1 after 3 weeks at 8 °C. The antioxidant activity increased to 305.204 mM Fe(II)/mg and DDPH IC50 15.65 mg/mL. Strong antimicrobial activity obsereved towards Escherichia coli 0157:H7 (95%), Salmonella enterica serovar Typhimurium (98%) and Staphylococcus aureus (95%). Sugars content significantly (p < 0.05) reduced, while lactic acid and GABA significantly (p < 0.05) increased. No significant (p ≥ 0.05) differences were observed for the overall sensory properties for fermented and non-fermented jackfruit juice. The results of this first study showed the high potential to develop probiotic beverage with broad range of biological activities via lacto-fermentation of the jackfruit juice. |
| first_indexed | 2025-11-15T13:08:51Z |
| format | Article |
| id | upm-94161 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T13:08:51Z |
| publishDate | 2021 |
| publisher | Academic Press |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-941612023-03-28T06:59:26Z http://psasir.upm.edu.my/id/eprint/94161/ Metabolomic changes and biological activities during the lacto-fermentation of jackfruit juice using Lactobacillus casei ATCC334 Muhialdin, Belal J. Meor Hussin, Anis Shobirin Kadum, Hana Abdul Hamid, Azizah Jaafar, Ahmad Haniff This study aimed to evaluate the potential for developing probiotic beverage using jackfruit juice via lacto-fermentation with Lactobacillus casei ATCC334. The viable cells count was significantly (p < 0.05) increased from 6 Log10 CFU mL−1 to 8.176 Log10 CFU mL−1 after fermentation for 24 h at 37 °C and decreased to 7.672 Log10 CFU mL−1 after 3 weeks at 8 °C. The antioxidant activity increased to 305.204 mM Fe(II)/mg and DDPH IC50 15.65 mg/mL. Strong antimicrobial activity obsereved towards Escherichia coli 0157:H7 (95%), Salmonella enterica serovar Typhimurium (98%) and Staphylococcus aureus (95%). Sugars content significantly (p < 0.05) reduced, while lactic acid and GABA significantly (p < 0.05) increased. No significant (p ≥ 0.05) differences were observed for the overall sensory properties for fermented and non-fermented jackfruit juice. The results of this first study showed the high potential to develop probiotic beverage with broad range of biological activities via lacto-fermentation of the jackfruit juice. Academic Press 2021-04 Article PeerReviewed Muhialdin, Belal J. and Meor Hussin, Anis Shobirin and Kadum, Hana and Abdul Hamid, Azizah and Jaafar, Ahmad Haniff (2021) Metabolomic changes and biological activities during the lacto-fermentation of jackfruit juice using Lactobacillus casei ATCC334. LWT- Food Science and Technology, 141. pp. 1-8. ISSN 0023-6438 https://www.sciencedirect.com/science/article/pii/S0023643821000931 10.1016/j.lwt.2021.110940 |
| spellingShingle | Muhialdin, Belal J. Meor Hussin, Anis Shobirin Kadum, Hana Abdul Hamid, Azizah Jaafar, Ahmad Haniff Metabolomic changes and biological activities during the lacto-fermentation of jackfruit juice using Lactobacillus casei ATCC334 |
| title | Metabolomic changes and biological activities during the lacto-fermentation of jackfruit juice using Lactobacillus casei ATCC334 |
| title_full | Metabolomic changes and biological activities during the lacto-fermentation of jackfruit juice using Lactobacillus casei ATCC334 |
| title_fullStr | Metabolomic changes and biological activities during the lacto-fermentation of jackfruit juice using Lactobacillus casei ATCC334 |
| title_full_unstemmed | Metabolomic changes and biological activities during the lacto-fermentation of jackfruit juice using Lactobacillus casei ATCC334 |
| title_short | Metabolomic changes and biological activities during the lacto-fermentation of jackfruit juice using Lactobacillus casei ATCC334 |
| title_sort | metabolomic changes and biological activities during the lacto-fermentation of jackfruit juice using lactobacillus casei atcc334 |
| url | http://psasir.upm.edu.my/id/eprint/94161/ http://psasir.upm.edu.my/id/eprint/94161/ http://psasir.upm.edu.my/id/eprint/94161/ |