Abstract
The purpose of this study was to develop probiotic functional beverage with enhanced physiochemical properties by utilizing dandelion due to its high nutritional value. Lactic acid bacteria obtained from human feces were screened based on bacterial survival ability and cinnamoyl esterase (CE) activity. Dandelion extract fermented by Lactobacillus acidophilus F-46 maintained approximately 105–106 log CFU/mL over an 8 days period. Antioxidant activity by using DPPH radical scavenging activity of the prepared fermented dandelion beverage (FDB) were significantly increased compared to that of non-fermented dandelion beverage (NFDB). Moreover, CE activity was significantly enhanced during fermentation and showed the approximately 4.3 times increased concentration of caffeic acid up to 9.91 mg/100 mL after 8 days of incubation compared to NFDB. Therefore, it concluded that dandelion can be a good source for preparing a functional beverage and fermentation by LA-F46 enhanced the food functionality with enhanced caffeic acids.
Sign-in/Register to access full text options 
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 callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
