Exploitation of the health-promoting properties of pomegranate juice through microbial fermentation

• Main Authors: Chen-Chieh Lin, 林政傑
• Other Authors: Chun-Sheng Chang
• Format: Others
• Language: zh-TW
• Published: 104
• Online Access: http://ndltd.ncl.edu.tw/handle/88jw48

碩士 === 南臺科技大學 === 生物科技系 === 103 === In recent years, probiotic fermentation mostly dominated by the juice fermentation , currently focused on long-term cold storage to maintain a high number of bacteria or join different natural ingredients to increase the juice function and protective bacteria to survive in the fermented products. The antioxidant properties of fermented products are usually depending on the food matrices and probiotic strains. The project is to study the single or two-stage fermentation of pomegranate juice use by probiotics or yeast and further to investigate the antioxidant activity and total phenolic content of the fermented products The ABTS, OH radical scavenging ability, reducing power of these three antioxidant activities were not be enhanced through the single or two-stage fermentation of pomegranate juice. The total phenolic content of fermented product was 1.84 (mg GAE / ml) fermented by two-stage process which is lactic acid bacteria LP-2 and yeast AY-1fermentation can increase 58% compared to the control group of pure pomegranate juice. While the only lactic acid fermentation, the total phenolic content of fermented product was higher 28% than the control group of pure pomegranate juice.