Fermented sweet lemon juice (Citrus limetta) using Lactobacillus plantarum LS5: Chemical composition, antioxidant and antibacterial activities

•L. plantarum LS5 showed good growth rate in sweet lemon juice.•Sweet lemon juice had a prebiotic activity for the growth of L. plantarum LS5.•L. plantarum LS5 showed antibacterial activity against S. Typhimurium and E. coli O157: H7.•Fermentation reduced citric acid, total phenolic compounds and su...

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Bibliographic Details
Published in:Journal of functional foods 2017-11, Vol.38, p.409-414
Main Authors: Hashemi, Seyed Mohammad Bagher, Mousavi Khaneghah, Amin, Barba, Francisco J., Nemati, Zahra, Sohrabi Shokofti, Samaneh, Alizadeh, Fatemeh
Format: Article
Language:English
Subjects:
Citrus limetta
E. coli O157:H7
Lactobacillus plantarum
S. Typhimurium
Sweet lemon juice
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Summary:•L. plantarum LS5 showed good growth rate in sweet lemon juice.•Sweet lemon juice had a prebiotic activity for the growth of L. plantarum LS5.•L. plantarum LS5 showed antibacterial activity against S. Typhimurium and E. coli O157: H7.•Fermentation reduced citric acid, total phenolic compounds and sugar content.•Ascorbic acid not modified and lactic acid increased in fermented sweet lemon juice. Sweet lemon juice was fermented with Lactobacillus plantarum LS5 to produce a probiotic juice. The cell counts of the L. plantarum LS5 increased from 7.0±0.1 to 8.63±0.38 log CFU/mL during fermentation (37°C for 48h) (p
ISSN:1756-4646
2214-9414
DOI:10.1016/j.jff.2017.09.040