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The influence of probiotic fermentation on Catharanthus roseus functional properties


Citation

Moghadam, Somayeh Moradi and Meor Hussin, Anis Shobirin and Mustafa, Shuhaimi and Mirhosseini, Seyed Hamed and Abdul Manap, Mohd Yazid The influence of probiotic fermentation on Catharanthus roseus functional properties. In: 15th European Congress on Biotechnology, 23-26 Sep. 2012, Istanbul, Turki. .

Abstract

In this study, investigation of the influence of probiotic fermentation on the functional properties of the C.roseusextract was carried out. Historically Catharanthus roseus also known as kemunting cina had been used for various treatments. The use of probiotics in fermented plants has become very popular in recent years for providing health benefits in human beings. Lactobacillus acidophilus LA5 and Lactobacillus casei-01 were used alternately to ferment the C. roseus extract anaerobically at 37◦C for 9 days. Several parameters such as pH, viable probiotic cell counts, changes in car- bohydrates and organic acids as well as antioxidant activity of the fermented C. roseus extract was evaluated during the fermentation process. During the fermentation, Lactobacillus casei-01 produced the lower pH and the viable counts of Lactobacillus acidophilus LA5 and Lactobacillus casei-01 were 7.82±0.015log10 CFU/mL and 8.04±0.040log10 CFU/mL, respectively at the end of the fermentation. Both strains utilized glucose, fructose and sucrose during fermentation. The contents of organic compounds (citric, acetic, lactic) were significantly (p<0.05) affected by the types of the microorganisms. The study found that the fermentation had a positive effect on the antioxidant activity of the samples.


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Additional Metadata

Item Type: Conference or Workshop Item (Paper)
Divisions: Faculty of Food Science and Technology
Notes: Full text are available at Special Collection Division Office
Keywords: Probiotics; Catharanthus roseus; Kemunting cina; Lactobacillus
Depositing User: Samsida Samsudin
Date Deposited: 10 Feb 2014 02:31
Last Modified: 12 Feb 2015 05:23
URI: http://psasir.upm.edu.my/id/eprint/27252
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