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Koh, Wee Yin,Utra, Uthumporn,Rosma, Ahmad,Effarizah, Mohd. Esah,Rosli, Wan Ishak Wan,Park, Yong-Ha 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.2
Pumpkin (Cucurbita pepo) is well known for its health and nutritional benefits and is recommended for daily consumption. This is the first report on optimization and development of fermented pumpkin-based water kefir beverage. Optimum pumpkin puree and brown sugar concentrations were found at 22.28 and 9.07% w/v, respectively, were made into a pumpkin-based beverage and fermented with water kefir grains for 24 h at $32^{\circ}C$. The optimized fermented pumpkin-based water kefir beverage was found to be non-alcoholic, achieved good overall acceptability and high Lactobacillus, acetic acid bacteria and yeast cell viability of approximately $10^{12}$, $10^9$ and $10^9CFU\;mL^{-1}$, respectively. Overall, the optimized product attained superb technological characteristics and has the potential for industrial exploitation as a refreshing water kefir drink.
Wee Yin Koh,Uthumporn Utra,Rosma Ahmad,Irfan A. Rather,박용하 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.5
A total of eight strains of lactic acid bacteria were isolated from water kefir grains and assessed for their in vitro a-glucosidase inhibitory activity. Lactobacillus mali K8 demonstrated significantly higher inhibition as compared to the other strains, thus was selected for in vitro probiotic potential characterization, antibiotic resistance, hemolytic activity and adaptation to pumpkin fruit puree. L. mali K8 demonstrated tolerance to pH 2.5 and resisted the damaging effects of bile salts, pepsin and pancreatin, comparable to that of Lactobacillus rhamnosus GG ATCC 53103 (reference strain). Lack of hemolytic activity and susceptibility to the five standard antibiotics indicated the safety of the K8 strain. This strain showed singular properties to be used as starters in the pumpkin fruit puree fermentation. These preliminary in vitro tests indicated the safety and functionality of the K8 strain and its potential as a probiotic candidate.
Wee Yin Koh,Uthumporn Utra,Ahmad Rosma,Mohd. Esah Effarizah,Wan Ishak Wan Rosli,박용하 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.2
Pumpkin (Cucurbita pepo) is well known for its health and nutritional benefits and is recommended for daily consumption. This is the first report on optimization and development of fermented pumpkin-based water kefir beverage. Optimum pumpkin puree and brown sugar concentrations were found at 22.28 and 9.07% w/v, respectively, were made into a pumpkin-based beverage and fermented with water kefir grains for 24 h at 32 C. The optimized fermented pumpkin-based water kefir beverage was found to be non-alcoholic, achieved good overall acceptability and high Lactobacillus, acetic acid bacteria and yeast cell viability of approximately 1012, 109 and 109 CFU mL-1, respectively. Overall, the optimized product attained superb technological characteristics and has the potential for industrial exploitation as a refreshing water kefir drink.