Abstract
Four strains of Lactobacillus and Bifidobacterium including L. plantarum 01, L. fermentum D13, L. rhamnosus B01725, and B. bifidum B7.5 exhibiting naringinase production were applied in grapefruit juice fermentation. All investigated strains grew well in grapefruit juice without nutrition supplementation. In all cases, cell counts were 108–109 CFU ml−1 after 24 hours of fermentation. The highest lactic acid and acetic acid productions were observed in the case of strain L. plantarum 01. The L. plantarum 01 and L. fermentum D13 strains prefer glucose over fructose and sucrose, whereas fructose was the most favoured sugar for L. rhamnosus B01725 and B. bifidum B7.5. At the end of the fermentation process, antioxidant activity and total polyphenol content of grapefruit juice decreased in all cases, but the changes were not significant. Significant decrease of naringin was observed in the case of L. plantarum 01, 28% naringin in grapefruit juice was removed after fermentation. This result is promising for development of technology for production of probiotic grapefruit juice.
Highlights
Four strains of Lactobacillus and Bifidobacterium including L. plantarum 01, L. fermentum D13, L. rhamnosus B01725, and B. bifidum B7.5 exhibiting naringinase production were applied in grapefruit juice fermentation
Grapefruit juice was inoculated with different strains of Lactobacillus and Bifidobacterium (L. plantarum 01, L. rhamnosus B01725, L. fermentum D13, and B. bifidum B7.5) with about
W and co-workers (2009) produced probiotic noni juice with lactic acid bacteria and bifidobacteria, and they reported that all L
Summary
Four strains of Lactobacillus and Bifidobacterium including L. plantarum 01, L. fermentum D13, L. rhamnosus B01725, and B. bifidum B7.5 exhibiting naringinase production were applied in grapefruit juice fermentation. Significant decrease of naringin was observed in the case of L. plantarum 01, 28% naringin in grapefruit juice was removed after fermentation. This result is promising for development of technology for production of probiotic grapefruit juice. Fruit juice is consumed frequently worldwide because of its freshness and health promoting effects Citrus family fruits such as grapefruit, orange, lemon, tangerine, etc. Are rich in bioactive compounds such as minerals, vitamins, fibres, and antioxidants (Z , 2007) Bitterness makes these fruit juices undesirable and unacceptable by consumers The application of enzyme in reduction of naringin concentration is a promising technique, because it improves the quality of citrus juices while maintaining health properties
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