Fermentation by Probiotic Lactobacillus gasseri Strains Enhances the Carotenoid and Fibre Contents of Carrot Juice.

Yue Xu,Mary Ann Augustin,Netsanet Shiferaw Terefe,Mya Myintzu Hlaing,Olga Glagovskaia

doi:10.3390/foods9121803

Yue Xu, Mary Ann Augustin + Show 3 more

Open Access

https://doi.org/10.3390/foods9121803

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Abstract

Carrot juice (straight, 8.5 Brix and concentrated, 15.2 Brix) was fermented by lactic acid bacteria (Lactobacillus gasseri strain DSM 20604 or DSM 20077). Fermentation enhanced the nutritional profile of carrot juice. There was a greater sugar reduction (27%) in fermented straight carrot juices than in the fermented concentrated juices (15%). The sugar reduction was independent of the strain used for fermentation. The two L. gasseri strains synthesised fructosyltransferase enzymes during fermentation of carrot juice samples that enabled conversion of simple sugars primarily into polysaccharides. The level of conversion to polysaccharides was dependent on the L. gasseri strain and juice concentration. Fermentation of carrot juice by L. gasseri enables the production of a nutritionally-enhanced beverage with reduced calorie and prebiotic potential. An additional benefit is the increased carotenoid content observed in straight and concentrated juices fermented by Lactobacillus gasseri DSM 20077 and the concentrated juice fermented by Lactobacillus gasseri DSM 20604.

Highlights

The rise of vegetarianism and prevalence of lactose intolerance has driven consumer’ demand for functional non-dairy products [1,2]
We evaluated the feasibility of fermenting carrot juice by the two L. gasseri stains (DSM 20604 or DSM 20077) and the impact on selected nutritional attributes of carrot juice upon fermentation
Following the fermentation of straight and concentrated carrot juices by the two strains, the activity of fructosyltransferase enzymes in the DSM20604 and DSM 20077 fermented samples respectively were examined with sucrose as substrate

Summary

Introduction

The rise of vegetarianism and prevalence of lactose intolerance has driven consumer’ demand for functional non-dairy products [1,2]. Fermentation enables the production of functional fruit and vegetable juices as an alternative to fermented dairy beverages, with potential prebiotic and probiotic benefits. Probiotic organisms have the capacity to grow and survive in plant substrates, which is influenced by the inherent characteristics of the plant species [1] and the metabolic activity of the organisms. The components of the original food matrix are converted into a range of new metabolites by the activity of endogenous and microbial enzymes. Fermentation of fruits and vegetables improve the bioavailability of micronutrients such as iron [4] and vitamin C [5] and phytochemicals such as β-carotene, betaine [5]

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