Lactobacillus plantarum mediated fermentation of Psidium guajava L. fruit extract

Ravish Bhat; Lakshminarayana Chikkanayakanahalli Suryanarayana; Karunakara Alageri Chandrashekara; Padma Krishnan; Anil Kush; Puja Ravikumar

doi:10.1016/j.jbiosc.2014.09.007

Lactobacillus plantarum mediated fermentation of Psidium guajava L. fruit extract

J Biosci Bioeng. 2015 Apr;119(4):430-2. doi: 10.1016/j.jbiosc.2014.09.007. Epub 2014 Oct 6.

Authors

Ravish Bhat¹, Lakshminarayana Chikkanayakanahalli Suryanarayana¹, Karunakara Alageri Chandrashekara¹, Padma Krishnan¹, Anil Kush¹, Puja Ravikumar²

Affiliations

¹ Vittal Mallya Scientific Research Foundation, 94/3 & 94/5, 23rd Cross, 29th Main, BTM II Stage, Bangalore 560076, India.
² Vittal Mallya Scientific Research Foundation, 94/3 & 94/5, 23rd Cross, 29th Main, BTM II Stage, Bangalore 560076, India. Electronic address: [email protected].

PMID: 25300190
DOI: 10.1016/j.jbiosc.2014.09.007

Abstract

Sixteen hour fermentation of the white flesh raw guava Lucknow 49 cultivar using Lactobacillus plantarum NCIM 2912 was taken up for enhancing the antioxidant potential. The fermented guava product with high antioxidant potential, total phenolic content and short and medium chain fatty acids can be used as functional food.

Keywords: Antioxidant activity; Fermentation; Fermented guava product; Functional foods; Phenolic content; Psidium guajava L..

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Antioxidants / metabolism
Fatty Acids / analysis
Fatty Acids / chemistry
Fatty Acids / metabolism
Fermentation*
Freeze Drying
Fruit / chemistry*
Functional Food
Lactobacillus plantarum / metabolism*
Phenols / analysis
Phenols / metabolism
Plant Extracts / chemistry*
Plant Extracts / metabolism*
Psidium / chemistry*
Water / chemistry

Substances

Antioxidants
Fatty Acids
Phenols
Plant Extracts
Water