Effects of different lactic acid bacteria on phenolic profiles, antioxidant capacities, and volatile compounds in purple sweet potato juice.

ABSTRACT: The effects of three strains of lactic acid bacteria (Lactobacillus plantarum, Lactobacillus rhamnosus, and Streptococcus thermophilus) on viable counts, physicochemical indicators, phenolic profiles, antioxidant capacities, and volatile compounds in purple sweet potato juice were investigated during fermentation. The results showed the viable count of three bacteria increased and exceeded 11 log CFU/mL after fermentation. At the end of fermentation, the purple sweet potato juice exhibited an increase in total phenolic and flavonoid content. In addition, lactic acid bacteria fermentation changed the phenolic profiles and enhanced antioxidant capacities. Moreover, Pearson's correlation analysis showed that DPPH, ABTS, and hydroxyl radical scavenging capacities were posi

SUBMITTER: Wang Z 

PROVIDER: S-EPMC11263511 | biostudies-literature | 2024 Sep

REPOSITORIES: biostudies-literature