Drug Discoveries & Therapeutics
Online ISSN : 1881-784X
Print ISSN : 1881-7831
Original Articles
Decreased sugar concentration in vegetable and fruit juices by growth of functional lactic acid bacteria
Masaki IshiiYasuhiko MatsumotoSatoshi NishidaKazuhisa Sekimizu
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Volume 11 (2017) Issue 1 Pages 30-34

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Abstract

Leuconostoc carnosum #7-2, L. gelidum #4-2, and L. mesenteroides 8/11-3, which were isolated from fermented plant foods, are lactic acid bacteria. We previously reported that these bacteria are functional lactic acid bacteria whose innate immunity-stimulating activities are high based on a silkworm muscle contraction assay. The concentrations of these three lactic acid bacteria increased to more than 1 × 106 colony forming units (cfu)/mL in various vegetable and fruit juices when the pH values were appropriately adjusted. As the bacteria grew in the vegetable and fruit juices, the pH decreased and the concentrations of total sugars and glucose also decreased. These findings suggest that these functional lactic acid bacteria can be used to produce vegetable and fruit juices with reduced sugar levels, which is expected to be beneficial for human health.

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© 2017 International Research and Cooperation Association for Bio & Socio-Sciences Advancement
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