Malays. Appl. Biol. (2019) 48(4): 139–145
SINGLE AND MIXED LACTIC ACID BACTERIA CULTURE
FERMENTATION IN RED BEAN MILK FOR DEVELOPMENT
OF A FUNCTIONAL BEVERAGE
JETSARAPORN NAPRASERT, UTHAIWAN SUTTISANSANEE and VARONGSIRI KEMSAWASD*
Institute of Nutrition, Mahidol University, Salaya Campus, Phuttamonton,
Nakhon Pathom 73170, Thailand
*E-mail: This e-mail address is being protected from spambots. You need JavaScript enabled to view it
Accepted 14 October 2019, Published online 30 November 2019
ABSTRACT
This study was to evaluate the effect of fermentation on the total phenolic contents (TPCs) and antioxidant activities (AA) in red bean milk (RBM) using three different lactic acid bacteria (LAB); Streptococcus thermophilus TISTR 894 (ST), Lactobacillus plantarum 299V (LP), and Lactobacillus casei 388 (LC), as a single (SCF) or a mixed culture fermentation (MCF). The fermentation increased TPCs value and AA values in the RBM, irrespective of fermentation technique or LAB cultures. Among SCF, the SCF-LP showed the highest values of TPCs, DPPH, and FRAP while SCF-LC had the highest ORAC assay values. The MCF could lead to higher TPCs and AA than those of SCF. Especially, MCF using three cultures of LAB presented the highest TPCs, DPPH, and FRAP assay (1.47 mg GAE/g DW, 11.59 ?mole TE/g DW, and 4.89 ?mole TE/g DW, respectively). Moreover, the study showed that the MCF can effectively improve the TPCs and AA, thereby indicating additional health benefits of fermentation.
Key words: Antioxidant activities, lactic acid bacteria, mixed culture fermentation, red bean, total phenolic content
