Potential use of Lactococcus lactis subsp. lactis IO-1 in Fermented Coconut Juice
Due to its elevated dietary advantage for health and pleasant taste as well as standard use in bio-pharmaceutical and beverage production, coconut beverage (CB) has drawn significant attention over the previous decade. CB is regarded as an appealing innovative probiotic fruit drink among non-dairy p...
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| Main Author: | |
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| Format: | Thesis |
| Language: | English |
| Published: |
2020
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| Subjects: | |
| Online Access: | http://ir.unimas.my/id/eprint/31400/1/Ajibola%20Olaide%20Olawunmi%20ft.pdf http://ir.unimas.my/id/eprint/31400/ |
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| Summary: | Due to its elevated dietary advantage for health and pleasant taste as well as standard use in bio-pharmaceutical and beverage production, coconut beverage (CB) has drawn significant attention over the previous decade. CB is regarded as an appealing innovative probiotic fruit drink among non-dairy probiotic production, which helps to prevent and alleviate many health problems. The primary objective of this research was to justify Lactococcus lactis-IO1’s growth, survival and production performance in various forms of CB (unpasteurized CB (UPW) and pasteurized CB at 90 °C (PCW90), 80 °C (PCW80) and 70 °C (PCW70) for 5, 15 and 25 minutes. The four distinct forms of CB (UPW, PCW90, PCW80, and PCW70) were fermented with L. lactis IO-1 for 48 h at 30 °C and the total viability of the cells, total soluble solids (TSS), pH, total acidity (TA), reduction sugar (RS), polyphenol, antioxidant (AO) and toxicity were studied at 24 and 48 h. This study proved that the production of different forms of CB with probiotic L. lactis IO-1 enhanced cell viability, TA, total phenolic content (TPC) and AO. The viable cell (9.5 log CFU/mL), TA (0.98%) and TPC (65.79 μg/mL gallic acid equivalent) in the fermented UPW were significantly (p<0.05) greater at 48 h compared to PCW90, PCW80 and PCW70 observed. Significantly fermented UPW (p<0.05) displayed the highest 1, 2-diphenyl-2-picrylhydrazl (DPPH), total antioxidant capacity (TAC), ferric reducing antioxidant power (FRAP) radical-scavenging abilities at 48 h (63.03, 68.88 and 67.62%, respectively), compared to the three other culture broths. The levels of RS, TSS and pH were significantly (p<0.05) lower in the fermented UPW at 48 h than the other observed three media. In addition, the four culture broths have low larvicidal potential against the brine shrimp, although the degree of toxicity between the fermented culture broths varied. After 28 days of storage process at 4 °C, growth of L. lactis in fermented UPW, PCW90, PCW80 and PCW70 reduced slightly and reaching a considerably elevated viability cell population of 9.13, 8.4, 8.49, 8.59 log CFU/mL, respectively. Throughout the 28 days of the storage process, the pH and TSS value remained relatively constant at 4 °C. The results obtained indicates that the UPW sample fermented with L. lactis IO-1 could be useful for development of functional beverage not only shelf life but also nutraceutical with health benefit, and able to overpower the natural microbiota of UPW, thus safer for consumption at lower production costs.
Keywords: L. lactis subsp. lactis IO-1, coconut beverage, antioxidant, toxicity, probiotic. |
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