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Non-Toxic Effect of Monascus purpureus Extract on Lactic Acid Bacteria Suggested Their Application in Fermented Foods.

Mohan Kumari, H. P. and Mohan, A. Dhale and Vijayalakshmi, G. (2011) Non-Toxic Effect of Monascus purpureus Extract on Lactic Acid Bacteria Suggested Their Application in Fermented Foods. Food and Nutrition Sciences, 2. pp. 837-843.

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Abstract

The effect of Monascus purpureus extract (MPE) on probiotic lactic acid bacteria (LAB) was investigated to ascertain its application in fermented foods. Viable count of LAB was not affected after 24 hours of incubation in Man Rogosa Sharpe (MRS) broth containing MPE. The agar well-diffusion assay did not show any inhibition zone. The biotransfor-mation of isoflavone glycosides by LAB in culture medium supplemented with MPE increased antioxidant activities. These data suggest that, nutritive and biological functionality of fermented foods can be improved by the use of MPE.

Item Type: Article
Uncontrolled Keywords: M. purpureus, Fermented Foods, Lactobacillus, Antioxidant
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 Jun 2017 06:04
Last Modified: 27 Jun 2017 06:04
URI: http://ir.cftri.com/id/eprint/12674

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