Enhancement of antioxidative activities of berry or vegetable juices through fermentation by lactic acid bacteria

초록

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. © 2015, The Korean Society for Microbiology and Biotechnology.

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