Abstract
Broccoli (Brassica oleracea Italica) was fermented by cultures of lactic acid bacteria (LAB) as a potential source of natural folic acid. This study aimed to evalte characteristic changes and to identify folate compounds from broccoli extract, fermented by mixed LAB cultures (L. bulgaricus, S. thermophulus, L.acidophilus, Bd. bifidum). The formulation of broccoli extract was fermented with variation of LAB starter culture with concentrations of 10 and 20%(v/v), and the change of characteristic of folic acid compound during fermentation (0 to 48 hours) with an interval of 8 hours was evaluated. The results showed that the fermentation of broccoli extract with different concentration of LAB culture had an effect on the concentration of folic acid produced, as well as the change of concentration of folic acid during the fermentation time interval. The optimum condition was obtained based on the highest folic acid concentration of 6.74%, at culture concentration of 20% during 24 hour fermentation with the value of folic acid concentration of 72.11 μg/mL, pH value of 4.29, total sugars of 34.61%, total acids of 0, 97%, dissolved protein of 14.64 mg/mL and total LAB of log 13.02 + 0.05 cfu / ml.
Highlights
Vegetables from the Cruciferous family such as broccoli (Brassica oleracea Italica) are foods that are often consumed and can good for health
In this study we examined changes in the characteristics of folate and its identification in fermented broccoli beverages with the addition of lactic acid bacteria enriched with FOS as soluble fiber that is beneficial for the health of the body
This difference was showed at filtrate 100 mesh containing total solids 1.54% higher compared with total solids 0.79% and in broccoli pulp
Summary
Vegetables from the Cruciferous family such as broccoli (Brassica oleracea Italica) are foods that are often consumed and can good for health. It is low in calories and rich in vitamins, inorganic substances, and fiber [2]. Broccoli is rich in β-carotene, ascorbic acid, selenium, quercetin, and glutathione, potentially as antioxidants. It contains high enough folic acid (folate). It is a need for human to intake folate to prevent the deficiency of this vitamin [3]. The recommended daily intake (RDI) of folate for adults is 200-400 g [4, 5]. Milk and fermented milk products are folate-derived foods. To synthesize folate, culture of lactic acid bacteria in fermented milk products combined with broccoli vegetables can be used to increase folate content
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
