Bioactive potential of fermented beetroot juice with Pediococcus pentosaseus (VITMS07) Mohanasrinivasan V.*, Dasgupta Tiyash, Homeroy Anatara, Nivetha A School of Bio Sciences and Technology, VIT University, Vellore, Tamil Nadu *Corresponding Author E-mail: v.mohan@vit.ac.in
Online published on 21 August, 2018. Abstract Probiotics are living bacteria that are beneficial for human health. Normally dairy based products are the sources of probiotics that are available in today's market. The objective of the paper was to optimize the efficiency of fermented beet root juice (Beta vulgaris) with the strain VITMS07 Pediococcus pentosaseus for use as biopreservations in food preservation techniques. After fermentation, the samples were analyzed for physiochemical properties and cell viability. The Pediococcus pentosaseus produces antimicroabial activity against many Gram-negative bacterial species, including the food borne pathogen, Escherichia coli. This review also describes the beneficial effects for anti-oxidant and anti-inflammatory activity. The methods involving high performance liquid chromatography (HPLC) for the partial purification to identify and quantify each component in a mixture. Top Keywords Pediococcus pentosaseus, biopreservations, antimicrobial activity, anti-oxidant activity, antiinflammatory activity, HPLC. Top |
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