Applied Sciences,
Год журнала:
2024,
Номер
15(1), С. 121 - 121
Опубликована: Дек. 27, 2024
The
study
aimed
to
evaluate
the
antioxidant
potential
and
microbial
composition
of
edible
fermented
vegetable
roots
available
on
Polish
market,
including
celeriac,
carrot,
beetroot,
radish,
white
radish.
microbiological
determinations
were
conducted
according
European
Standards.
total
phenol
content
(TPC)
was
measured
by
Folin–Ciocalteu
(FC)
method,
while
capacity
(TAC)
analyzed
CUPRAC
DPPH
assays.
mean
recovery
for
FC,
CUPRAC,
in
range
104–105%,
97–102%,
96–108%,
precision
amounted
2.3,
2.75,
5.99,
respectively.
average
among
all
decreased
following
order:
beetroot
>
celeriac
radish
carrot
In
case
analyses,
no
bacteria
found
pasteurized
products.
However,
unpasteurized
vegetables,
7
out
11
products
met
FAO/WHO
criteria
probiotic
foods,
as
they
contained
a
sufficient
number
lactic
acid
lacked
Escherichia
coli.
None
tested
contaminated
with
Bacillus
cereus,
Salmonella
spp.,
Enterococcus
or
spore-forming
anaerobic
bacteria.
Moreover,
chemometric
techniques
such
Kruskal–Wallis
test
cluster
analysis
used
differentiate
samples
view
their
potential.
These
analyses
demonstrated
similarity
from
Apiaceae
Brassicaceae
families
highlighting
differences
compared
Amaranthaceae
family.
Foods,
Год журнала:
2025,
Номер
14(7), С. 1176 - 1176
Опубликована: Март 27, 2025
This
study
investigated
Lacticaseibacillus
paracasei
GV17,
a
potentially
probiotic
strain,
in
association
with
the
commercial
culture
Streptococcus
thermophilus
STI-12,
lactose-free
fermented
milk.
Predictive
modeling
was
used
to
estimate
growth
parameters
and
microbial
viability
technological
characteristics
of
milk
during
storage.
The
initial
concentrations
strains
were
9.80
log
CFU/mL
for
Lc.
GV17
9.50
S.
STI-12.
After
eight
hours,
pH
reached
4.6,
STI-12
10.90
11.20
CFU/mL,
respectively.
Baranyi
model
fitted
data,
correlation
coefficients
0.760
0.852
St.
maximum
specific
rates
0.912
CFU/h
0.882
Regarding
characteristics,
syneresis
decreased
by
8.90%
after
28
days,
indicating
greater
structural
stability,
while
water
retention
capacity
remained
constant.
LAB
above
10.00
CFU/mL.
showed
great
potential
use
functional
products,
prompting
further
research.
