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Abstract:

Honey is widely known for having antimicrobial and antioxidant activity. These abilities are attributed to honey hydrogen peroxide (H2O2) and polyphenols. Polyphenols also exert beneficial effect on some species of lactic acid bacteria (LAB). In this study, we evaluate the effect of Prosopis sp. honey on the growth and fermentative activity of Pediococcus pentosaceus and Lactobacillus fermentum. Prosopis sp. honey was found to be an important source of phenolic compounds, especially flavonoids, being their average content superior to other honeys. LAB assessed in this study exhibited different responses to the presence of honey. P. pentosaceus was able to develop in concentrations of honey up to 25% (w/v), whilst L. fermentum showed high sensitivity, being affected both growth and fermentative activity. However, as a result of LAB fermentative capacity, the total phenolic and flavonoid content present in 6.5% (w/v) honey solutions was increased, improving the antioxidant activity of this system. © 2016 Elsevier Ltd.

Registro:

Documento: Artículo
Título:Effect of Prosopis sp. honey on the growth and fermentative ability of Pediococcus pentosaceus and Lactobacillus fermentum
Autor:Nutter, J.; Fritz, R.; Iurlina, M.O.; Saiz, A.I.
Filiación:Departamento de Química Bromatología, Facultad de Ciencias Exactas y Naturales, Universidad Nacional de Mar del Plata, Funes 3350, Mar del Plata Provincia de Buenos Aires, Argentina
Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina
Palabras clave:Flavonoids; Honey; Lactobacillus fermentum; Pediococcus pentosaceus; Phenolic compounds
Año:2016
Volumen:70
Página de inicio:309
Página de fin:314
DOI: http://dx.doi.org/10.1016/j.lwt.2016.03.009
Título revista:LWT - Food Science and Technology
Título revista abreviado:LWT - Food Sci. Technol.
ISSN:00236438
CODEN:LBWTA
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v70_n_p309_Nutter

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Citas:

---------- APA ----------
Nutter, J., Fritz, R., Iurlina, M.O. & Saiz, A.I. (2016) . Effect of Prosopis sp. honey on the growth and fermentative ability of Pediococcus pentosaceus and Lactobacillus fermentum. LWT - Food Science and Technology, 70, 309-314.
http://dx.doi.org/10.1016/j.lwt.2016.03.009
---------- CHICAGO ----------
Nutter, J., Fritz, R., Iurlina, M.O., Saiz, A.I. "Effect of Prosopis sp. honey on the growth and fermentative ability of Pediococcus pentosaceus and Lactobacillus fermentum" . LWT - Food Science and Technology 70 (2016) : 309-314.
http://dx.doi.org/10.1016/j.lwt.2016.03.009
---------- MLA ----------
Nutter, J., Fritz, R., Iurlina, M.O., Saiz, A.I. "Effect of Prosopis sp. honey on the growth and fermentative ability of Pediococcus pentosaceus and Lactobacillus fermentum" . LWT - Food Science and Technology, vol. 70, 2016, pp. 309-314.
http://dx.doi.org/10.1016/j.lwt.2016.03.009
---------- VANCOUVER ----------
Nutter, J., Fritz, R., Iurlina, M.O., Saiz, A.I. Effect of Prosopis sp. honey on the growth and fermentative ability of Pediococcus pentosaceus and Lactobacillus fermentum. LWT - Food Sci. Technol. 2016;70:309-314.
http://dx.doi.org/10.1016/j.lwt.2016.03.009