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Preparation and characterization of fermented dandelion (Taraxacum officinale) beverage using Lactobacillus acidophilus F46 having cinnamoyl esterase activity

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Abstract

The purpose of this study was to develop probiotic functional beverage with enhanced physiochemical properties by utilizing dandelion due to its high nutritional value. Lactic acid bacteria obtained from human feces were screened based on bacterial survival ability and cinnamoyl esterase (CE) activity. Dandelion extract fermented by Lactobacillus acidophilus F-46 maintained approximately 105–106 log CFU/mL over an 8 days period. Antioxidant activity by using DPPH radical scavenging activity of the prepared fermented dandelion beverage (FDB) were significantly increased compared to that of non-fermented dandelion beverage (NFDB). Moreover, CE activity was significantly enhanced during fermentation and showed the approximately 4.3 times increased concentration of caffeic acid up to 9.91 mg/100 mL after 8 days of incubation compared to NFDB. Therefore, it concluded that dandelion can be a good source for preparing a functional beverage and fermentation by LA-F46 enhanced the food functionality with enhanced caffeic acids.

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  1. Department of Food Science and Human Nutrition, and Fermented Food Research Center, Chonbuk National University, Jeonju, Jeonbuk, 561-756, Korea

    Jong-Hui Kim & Sang-Ho Baik

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  1. Jong-Hui Kim
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  2. Sang-Ho Baik
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Correspondence to Sang-Ho Baik.

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Kim, JH., Baik, SH. Preparation and characterization of fermented dandelion (Taraxacum officinale) beverage using Lactobacillus acidophilus F46 having cinnamoyl esterase activity. Food Sci Biotechnol 24, 583–593 (2015). https://doi.org/10.1007/s10068-015-0076-1

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  • DOI: https://doi.org/10.1007/s10068-015-0076-1

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