RESEARCH PRODUCTION FERMENTED LEMON JUCE BY USING Lactobacillus plantarum

Abstract

Lemon juice containing phenolic compounds have been reported to possess an important antioxidant activity toward radicals which can scavenge reactive oxygen. Flavonoid, tannin, oligomeric proanthocyanidins và lignan, which are amongst the most common phenolic compounds in Lemon play a crucial role in prevention of diseases, such as cancer, inflammatory and obesity. The results show that fermentation of lemon juice using Lactobacillus plantarum increased the antioxidant activity significantly. The results from the analysis were indentified the parameters of fermented lemon juice: 0.1 % (v/v) Lactobacillus plantarum; 20 ⁰Brix, pH = 4.0 and the time for fermenting is 72 hours.  This research demonstrated that fermentation of lemon juice by lactic acid bacteria would enhance health benefit of the juice.