Production of probiotic carrot juice with using of Lactococcus lactis

Document Type : Research Paper

Authors


Ankolekar Ch, Pinto M, Greene D and Shetty K, 2012. In vitro bioassay based screening of anti hyperglycemia and anti hypertensive activities of Lactobacillus acidophilus fermented pear juice. Innovative Food Science and Emerging Technologies 13:221–230.
Apostolidis E, Kwon YI, Ghaedian R and Shetty K, 2007. Fermentation of milk and soymilk by Lactobacillus bulgaricus and Lactobacillus acidophilus enhancs functionality for potential dietary management of hyperglycemia and hypertension. Food Biotechnology 21: 217–236.
Ashley Muehler. http://web.mst.edu/~microbio/BIO221_2009/L_lactis.html.
Bergqvist SW, Sandberg AS, Carlsson NG and lid T, 2005. Improved iron solubility in carrot juice fermented by homo- and hetero-fermentative lactic acid bacteria. Food Microbiology 22:53–61.
Demir N, Bahceci KS and Acar J, 2006. The effects of different initial Lactobacillus plantarum concentrations on some properties of fermented carrot juice. Journal of Food Processing and Preservation 30:352–63.
Fuller R, 1989.  Probiotics in man and animals. Journal of Applied Bacteriology66:365–8.
Gaanappriya M, Guhankumar P, Kiruththica V, Santhiya N and Anita S, 2013. Probiotication of fruit juice by Lactobacillus acidophilus. International Journal of Advanced Biotechnology and Research Vol 4, Issue 1, pp 935-940.
Gibson GR and Wang X, 1994. Regulatory effect of Bifidobacteria on the growth of other colonic bacteria. Journal of Applied Bacteriology 77:412–20.
Haghshenas B, Nami Y, Abdullah N and Yari Khosroshahi A, 2015. Anticancer impacts of potentially probiotic acetic acid bacteria isolated from traditional dairy microbiota. LWT - Food Science and Technology, 60: 690–697.
Herrmann K, 2001. Inhaltstoffe von Obst und Gemüse. Stuttgart: Verlag Eugen Ulmer GmbH & Co: 95–98.
Holzapfel WH and Schillinger U, 2002. Introduction to pre & probiotics. Food Research International 35:109–16.
Hou JW, Yu RC and Chou CC, 2000. Changes in some components of soymilk during fermentation with bifidobacteria.Food Research International 33: 393–397.
Jahandideh F, Mousavi M and RazavI H, 2012. Utilization of Echium amoenum Extract as a Growth Medium for the Production of Organic Acids by Selected Lactic Acid Bacteria. Food and Bioprocess Technology 5:2275-2279.
Jaiswal AK and Abu-Ghannam N, 2013. Kinetic studies for the preparation of probiotic cabbage juice: Impact on phytochemicals and bioactivity 50:212–218. 
Jiang T, Mustapha A and Savaiano DA, 1996. Improvement of lactose digestion in humans by ingestion of unfermented milk containing Bifidobacterium  longum. Journal of Dairy Science 79:750–7.
Krinsky NI and Johnson EJ, 2005. Carotenoid actions and their relation to health and disease. Molecular Aspects of Medicine 26:459–516.
Kun S. Rezessy-Szabo´ J, Nguyen Q and Hoschke A, 2008. Changes of microbial population and some components in carrot juice during fermentation with selected Bifidobacterium strains. Process Biochemistry. 43: 816-821.
Kwon DY, Jang  JS, Lee  JE, Kim YS, Shin D.W and Park S, 2006. The isoflavonoid aglycone-rich fractions of chungkookjang, fermented unsalted soybeans, enhance insulin signaling and peroxisome proliferator-activated receptor-DŽ activity in vitro. Biofactors 26:245-258.
Luckow T and Delahunty C, 2004. Which juice is ‘healthier’? A consumer study of probiotic non-dairy juice drinks. Food Quality and Preference 15:751–9.
Mercenier A, Pavan S and Pot B, 2002. Probiotics as biotherapeutic agents: present knowledge and future prospects.Current Pharmaceutical Design 8:99–110.
Mousavi, ZE, Mousavi SM, Razavi SH and Kiani H, 2011. Fermentation of pomegranate juice by probiotic lactic acid bacteria.World Journal of Microbiology & Biotechnology 27: 123–128.
Olsson  ME, Andersson S, Werlemark, G, Uggla M and Gustavsson KE, 2005. Cartenoids and Phenolics in Rose Hips. Acta Horticulture 690: 249-252.
Panda SH and Ray RC, 2007. Lactic acid fermentation of b-carotene rich sweet potato (Ipomoea batatas L.) into lacto-juice. Plant Foods for Human Nutrition 62:65–70.
Saarela M, Lähteenmäki L, Crittenden R, Salminen S and Mattila-Sandholm T, 2002. Gut bacteria and health foods—the European perspective. International Journal of Food Microbiology 78:99–117.
Schiffrin EJ, Rochat F, Link-Amster H, Aeschlimann JM and Donnet-Hughes A, 1995. Immuno modulation of human blood cells following the ingestion of lactic acid bacteria. Journal of Dairy Science 78:491–7.
Shah NP, 2001. Functional foods from probiotics and prebiotics. Food Technology 55:46–53.
St-Onge MP, Farnworth ER and Jones PJH, 2000. Consumption of fermented and non-fermented dairy products: effects on cholesterol concentrations and metabolism. The American Journal of Clinical Nutrition 71:674–81.
Tamine A.Y, Marshall V.M and Robinson R.K, 1995. Microbiological and technological aspects of milks fermented by bifidobacteria. Journal of Dairy Science 62:151–87.
Tantipaibulvut S, Soontornsophan C and Luangviphusavanich S, 2008. Fermentation of roselle juice by lactic acid bacteria. Asian Journal of Food and Agro-Industry 1: 213-222.
Towo E, Matuschek E and Svanberg U, 2006. Fermentation and enzyme treatment of tannin sorghum gruels: effects on phenolic compounds, phytate and in vitro accessible iron. Journal of Food Chemistry 94: 369–376.
Vidal Fonteles T, Maia Costa M, Jesus A and Rodrigues S, 2012. Optimization of the Fermentation of Cantaloupe Juice by Lactobacillus casei NRRL B-442. Food and Bioprocess Technology 5:2819-2826.
Wang J, Guo Z, Zhang Q, Yan L, Chen W, Liu X-M and Zhang H-P, 2009. Fermentation characteristics and transit tolerance of probiotic Lactobacillus casei Zhang in soymilk and bovine milk during storage. American Dairy Science Association 92: 2468–2476.
Young Yoon K, Woodams E and Hang Y, 2005. Fermentation of beet juice by beneficial lactic acid bacteria. Lebensmittel-Wissenschaft und -Technologie 38:73-75.