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J Biosci Bioeng. 2015 Apr;119(4):430-2. doi: 10.1016/j.jbiosc.2014.09.007. Epub 2014 Oct 6.

Lactobacillus plantarum mediated fermentation of Psidium guajava L. fruit extract.

Author information

1
Vittal Mallya Scientific Research Foundation, 94/3 & 94/5, 23rd Cross, 29th Main, BTM II Stage, Bangalore 560076, India.
2
Vittal Mallya Scientific Research Foundation, 94/3 & 94/5, 23rd Cross, 29th Main, BTM II Stage, Bangalore 560076, India. Electronic address: puja@vmsrf.org.

Abstract

Sixteen hour fermentation of the white flesh raw guava Lucknow 49 cultivar using Lactobacillus plantarum NCIM 2912 was taken up for enhancing the antioxidant potential. The fermented guava product with high antioxidant potential, total phenolic content and short and medium chain fatty acids can be used as functional food.

KEYWORDS:

Antioxidant activity; Fermentation; Fermented guava product; Functional foods; Phenolic content; Psidium guajava L.

PMID:
25300190
DOI:
10.1016/j.jbiosc.2014.09.007
[Indexed for MEDLINE]

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