{"title":"一些发酵产品作为抗氧化剂的增值","authors":"Essam Z. El Sayed, Naglaa M. Hamdy","doi":"10.21608/asajs.2023.319897","DOIUrl":null,"url":null,"abstract":"Fermented products produced by lactic acid bacteria (LAB) improve intestinal function. Lately, there has been a growing focus on probiotics as an alternative to antibiotics. Medicinal and aromatic plants, which are rich sources of bioactive compounds acting as antioxidants and antimicrobial agents, improve health. In this study, extracts of 3 commonly used natural herbs were fermented using Lactobacillus acidophilus bacteria to evaluate their antioxidant and antimicrobial properties. Roselle's findings indicated a reduction in pH levels across all fermented extracts, with the most notable decrease observed in the Roselle extract which dropped from 7.64 to 2.22.","PeriodicalId":493019,"journal":{"name":"Al-Mağallaẗ al-ʿarabiyyaẗ li-l-ʿulūm al-zirāʿaẗ","volume":"56 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2023-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Valorization of some fermented products as antioxidants\",\"authors\":\"Essam Z. El Sayed, Naglaa M. Hamdy\",\"doi\":\"10.21608/asajs.2023.319897\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Fermented products produced by lactic acid bacteria (LAB) improve intestinal function. Lately, there has been a growing focus on probiotics as an alternative to antibiotics. Medicinal and aromatic plants, which are rich sources of bioactive compounds acting as antioxidants and antimicrobial agents, improve health. In this study, extracts of 3 commonly used natural herbs were fermented using Lactobacillus acidophilus bacteria to evaluate their antioxidant and antimicrobial properties. Roselle's findings indicated a reduction in pH levels across all fermented extracts, with the most notable decrease observed in the Roselle extract which dropped from 7.64 to 2.22.\",\"PeriodicalId\":493019,\"journal\":{\"name\":\"Al-Mağallaẗ al-ʿarabiyyaẗ li-l-ʿulūm al-zirāʿaẗ\",\"volume\":\"56 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-10-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Al-Mağallaẗ al-ʿarabiyyaẗ li-l-ʿulūm al-zirāʿaẗ\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.21608/asajs.2023.319897\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Al-Mağallaẗ al-ʿarabiyyaẗ li-l-ʿulūm al-zirāʿaẗ","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.21608/asajs.2023.319897","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Valorization of some fermented products as antioxidants
Fermented products produced by lactic acid bacteria (LAB) improve intestinal function. Lately, there has been a growing focus on probiotics as an alternative to antibiotics. Medicinal and aromatic plants, which are rich sources of bioactive compounds acting as antioxidants and antimicrobial agents, improve health. In this study, extracts of 3 commonly used natural herbs were fermented using Lactobacillus acidophilus bacteria to evaluate their antioxidant and antimicrobial properties. Roselle's findings indicated a reduction in pH levels across all fermented extracts, with the most notable decrease observed in the Roselle extract which dropped from 7.64 to 2.22.
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