Jin, Xiaofan published the artcileCombination of Lactobacillus plantarum and Saccharomyces cerevisiae DV10 as starter culture to produce mango slurry: microbiological, chemical parameters and antioxidant activity, Computed Properties of 106-32-1, the main research area is Lactobacillus Saccharomyces mango slurry probiotic product microbiol antioxidant; Lactobacillus plantarum; Saccharomyces cerevisiae; antioxidant power; mango slurry; probiotic product; volatile compounds.
The aim of this study was to develop a nondairy fermented product based on mango slurry. Lactobacillus plantarum and Saccharomyces cerevisiae DV10 were used as starter cultures in single and co-cultivations. The microbial populations and metabolites produced during mango slurry fermentation were investigated. At the end of all fermentations, the bacterial populations were higher than 6.0 log CFU/mL. Lactic acid was the main organic acid produced, achieving up to 6.12 g/L after 24 h in co-culture with L. plantarum and S. cerevisiae DV10. Volatile compounds were determined after 24 h of fermentation, the co-cultures of L. plantarum and S. cerevisiae DV10 could decrease terpenes and produce alcs. and esters. The co-cultivations obtained the most total phenolics as well as showed the strongest 2,2′ -azinobis-(3-ethylbenzothiazoline-6-sulfonate) (ABTS) radical scavenging activity, ferric-reducing antioxidant power (FRAP) and low-d. lipoprotein (LDL) oxidation inhibition. Hence, a high-bioactivity probiotic product was successfully obtained via mango slurry fermentation inoculated with a co-culture of L. plantarum and S. cerevisiae DV10.
Molecules published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Computed Properties of 106-32-1.
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