摘要
The present study assesses the feasibility of noni and mulberry as a raw substrate for the production of probiotic noni and mulberry juice by lactic acid bacteria (Lactobacillus plantarum SK-3 and Pediococcus acidilactici M-3). Changes in pH, titratable acidity (lactic acid), cell survival, and antioxidant properties were examined during fermentation. Both the strains grew well in noni juice and mulberry juice after 48 hour fermentation. P. acidilactici M-3 produced less lactic acid than L. plantarum SK-3. After 28 days of cold storage, both tested strains survived the low-pH conditions in fermented noni juice and mulberry juice. Both the juices fermented with L. plantarum SK-3 had a high antioxidant capacity. The noni and mulberry juice fermented with L. plantarum SK-3 had shown the cholesterol-lowering ability better than the juices fermented with P. acidilactici M-3. Finally, L. plantarum SK-3 and P. acidilactici M-3 were found as optimal probiotics for fermentation with noni juice as well as mulberry juice. In this investigation, the results could be an indicator of the development of health-promoting food juices.
摘要译文
本研究评估了Noni和Mulbery作为乳酸菌生产益生菌Noni和桑椹汁的原料的可行性（乳杆菌植物乳酸盐酸-3和Pediococcus acidilactici m-3）。在发酵期间检查pH值，可滴定酸度（乳酸），细胞存活和抗氧化性能的变化。在48小时发酵后，菌株在诺伊汁和桑椹汁中均匀。 P. acidilactici m-3产生的乳酸比L. plantarum sk-3更少。在冷储存28天后，两次测试菌株都存活了发酵的诺伊汁和桑椹汁中的低pH状况。用L.Purerarum sk-3发酵的果汁都具有高抗氧化能力。用L.Purtanarum SK-3发酵的NONI和桑椹汁表明胆固醇降低能力比用P. acidilactici m-3发酵的果汁更好。最后，L.Purerarum sk-3和p. acidilactici m-3被发现作为用珠米汁以及桑椹汁发酵的最佳益生菌。在这项调查中，结果可能是促进健康食品汁的发展的指标。
Aditya Chaudhary; Vishnu Sharma; Baljeet S Saharan. Probiotic Potential of Noni and Mulberry Juice Fermented with Lactic Acid Bacteria[J]. Asian Journal Of Dairy and Food Research, 2019,38(2): 114-120