|Title:||Physicochemical and microbiological evaluation of antioxidant-rich traditional black carrot beverage: Kanji|
|Participants:||Sahota, Param Pal|
|Series/Report no.:||Bulletin of the National Research Centre, Volume 45 (2021), Article number: 143|
|Abstract:||The physicochemical parameters observed in the fermented Kanji beverage were pH 3.47, total soluble solids 3°B, lactic acid 0.99%, total sugars 36.32 mg/mL, total reducing sugars 27.16 mg/mL, flavonoids 38.14 mg/mL, phenols 40.8 mg/mL, antioxidant activity 79.96% and ascorbic acid 110 mg/100 mL. The microbiological analysis revealed an exponential increase in lactic acid bacterial count from 3.96 to 8.33 log CFU/mL. Out of 11 bacterial strains isolated from Kanji, the bacterial strain with high growth potential was genotypically characterized as Pediococcus acidilactici with accession number MK028218.|
|Appears in Collections:||Tài liệu mở|
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