Author(s): V. Mohanasrinivasan, Tiyash Dasgupta, Anatara Homeroy, Nivetha. A

Email(s): v.mohan@vit.ac.in

DOI: 10.5958/0974-360X.2018.00326.8   

Address: V. Mohanasrinivasan, Tiyash Dasgupta, Anatara Homeroy, Nivetha. A
School of Bio Sciences and Technology, VIT University, Vellore, Tamil Nadu
*Corresponding Author

Published In:   Volume - 11,      Issue - 5,     Year - 2018


ABSTRACT:
Probiotics are living bacteria that are beneficial for human health. Normally dairy based products are the sources of probiotics that are available in today’s market. The objective of the paper was to optimize the efficiency of fermented beet root juice (Beta vulgaris) with the strain VITMS07 Pediococcus pentosaseus for use as biopreservations in food preservation techniques. After fermentation, the samples were analyzed for physiochemical properties and cell viability. The Pediococcus pentosaseus produces antimicroabial activity against many Gram-negative bacterial species, including the food borne pathogen, Escherichia coli. This review also describes the beneficial effects for anti-oxidant and anti-inflammatory activity. The methods involving high performance liquid chromatography (HPLC) for the partial purification to identify and quantify each component in a mixture.


Cite this article:
V. Mohanasrinivasan, Tiyash Dasgupta, Anatara Homeroy, Nivetha. A. Bioactive Potential of Fermented Beetroot juice with Pediococcus pentosaseus (VITMS07). Research J. Pharm. and Tech 2018; 11(5): 1757-1760. doi: 10.5958/0974-360X.2018.00326.8

Cite(Electronic):
V. Mohanasrinivasan, Tiyash Dasgupta, Anatara Homeroy, Nivetha. A. Bioactive Potential of Fermented Beetroot juice with Pediococcus pentosaseus (VITMS07). Research J. Pharm. and Tech 2018; 11(5): 1757-1760. doi: 10.5958/0974-360X.2018.00326.8   Available on: https://rjptonline.org/AbstractView.aspx?PID=2018-11-5-10


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RNI: CHHENG00387/33/1/2008-TC                     
DOI: 10.5958/0974-360X 

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