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Microbiology and Biotechnology Letters

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Food, Environment, and Other Topics in Biotechnology

Microbiol. Biotechnol. Lett. 2015; 43(3): 291-295

https://doi.org/10.4014/mbl.1505.05007

Received: June 2, 2015; Accepted: August 12, 2015

젖산균 발효를 통한 베리류 또는 과채류 주스의 항산화 활성 증진

Enhancement of Antioxidative Activities of Berry or Vegetable Juices through Fermentation by Lactic Acid Bacteria

Jae-Bum Kim 1, Hyun-Su Sim 2, Suk-Jin Ha 1* and Myoung-Dong Kim 2

1Department of Bioengineering and Technology, Kangwon National University, Chuncheon 200-701, Republic of Korea, 2Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 200-701, Republic of Korea

Abstract

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Berry or vegetable juices contain a diverse range of antioxidants. Through oxygen radical absorbance capacity assays, acai berry, aronia, wild grape, blackberry, cranberry, and spinach juices were verified to possess high antioxidant activities. Lactic acid bacteria fermentation was applied to each juice as the sole medium to improve antioxidant activity. After fermentation by Lactobacillus plantarum, the antioxidant activities of acai berry, blackberry, and spinach juices increased by 20−30% from 943.2 to 1239.2, from 110.87 to 128.04, and from 77.92 to 107.20 μmol TE/g, respectively. In this study, we found that the antioxidant activities of a number of juices were enhanced through lactic acid bacteria fermentation.

Keywords: Antioxidative activity, fermentation, lactic acid bacteria, berry and vegetable juice

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