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Functional properties of lactic acid bacteria in fermented fruit and vegetable juices: a systematic literature review

  • Review Article
  • Published: 01 January 2020
  • Volume 246 , pages 357–372, ( 2020 )

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  • Julia Szutowska   ORCID: orcid.org/0000-0001-5819-2015 1  

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The development of non-dairy fermented juices based on fruits and vegetables is favoured by multiple factors, such as greater consumer awareness of health-related properties of fermented foods, a growing number of lactose intolerance cases, and an increasing popularity of food trends like veganism. Therefore, the scientific community’s interest in the design of lactic acid fermented juices and determining their functional features has increased over the past 10 years. The aim of this study was to review the latest reports concerning the influence of lactic acid bacteria on fermented fruit and vegetable juices, using the SALSA (search, appraisal, synthesis, analysis) systematic literature review framework. This approach allowed for gathering 42 most essential publications, which have undergone detailed analysis. Most studies focused on the functional properties of fruit juices (e.g. cashew apple or pomegranate juice), while vegetable (e.g. tomato or carrot juice) and mixed juices (e.g. apple–carrot juice) were studied in a lesser extent. Recent studies indicate a great commercialization potential of non-dairy fermented juices due to their adequate probiotic delivery; strong antimicrobial and antioxidant properties; high content of vitamins, total phenols, amino acids, exopolysaccharides; unique sensory characteristics as well as their anticancer, antidiabetic, and anti-inflammatory activities. All these advantages are strictly associated with the use of particular bacterial strain (mostly strains of L. plantarum ) and plant matrices.

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review of related literature of fermented plant juice pdf

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This work was supported by the project: “Integrated Development Program of the Poznań University of Economics and Business” no. WND-POWR.03.05.00-00-Z011/17, which is co-financed by the European Union under the Operational Program “Knowledge Education Development 2014–2020”.

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Szutowska, J. Functional properties of lactic acid bacteria in fermented fruit and vegetable juices: a systematic literature review. Eur Food Res Technol 246 , 357–372 (2020). https://doi.org/10.1007/s00217-019-03425-7

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Received : 28 November 2019

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Accepted : 14 December 2019

Published : 01 January 2020

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DOI : https://doi.org/10.1007/s00217-019-03425-7

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review of related literature of fermented plant juice pdf

The Comparison and Effectiveness of Fermented Plant Juice and Fermented Fruit Juice versus Commercial Fertilizer on the Growth and Fruition of Eggplant

  • Anjeannette M. Gonzaga

INTRODUCTION

A global population began to show rapidly. Thus, the need for those sustainable farm practices scared only towards fields but additional pressure of growth. The organic agriculture method is believed to be more environmentally control that intensive agriculture which is dependent on the routing use. This study focuses on the determination of the effectiveness of fermented plant juice (FPJ) and fermented fruit juice (FFJ) to vegetables specifically in eggplant (Solanum melongena) in contrast to commercial fertilizers found in the market as one of the most common practice of local farmers in the area.

This study is a quasi-experimental research to determine the effectiveness of fermented plant juice and Fermented Fruit Juice on growth and fruition of eggplant. In the experiment, a split-plot design was used with two treatments and one control replicated three times. Data gathered in this study was analyzed using the mean, two-way analysis of variance with replication and T-test.

Based on the variation of samples, the study shows that there is a significant difference between the growth of eggplants. Based on the variation of time by week, it also shows significant differences with respect to the growth of the plant. This means that by using the organic fertilizer (FPJ) there is a positive and advantageous impact to the growth of the plant with respect to time. There are interactions or difference in the control response over the 3 weeks compared to the treatment response over the 3 weeks. Moreover, in terms of the fruit of the eggplant, the application of FFJ shows higher percentage of yield and vibrant appearance. The treated plants with FFJ produced early flowers as early as 4 weeks than the other experiments since the usual harvest time of eggplant was 16 to 24 weeks from sowing. Itwas also observed that the organic treated plants pest resistance was highly noted. This concludes that the use of organic concoctions significantly differs and most beneficial from the usual practice of growing eggplant.

DISCUSSIONS

The results demonstrates the effectiveness of organic fertilizers such as fermented plant juice (FPJ) and fermented fruit juice (FFJ) to vegetables specifically in eggplant (Solanum melongena) in contrast to commercial fertilizers. There is a significant difference between the growth of eggplants and its fruit production with respect to time, labor of work and budget wise. This study is similar to Alam, Md. Amirul. (2017). Which states that the treated plants with FPJ and FFJ produced early flowers and fruits compared to untreated plants due to the enhanced production auxin and essential nutrients. This research may provide additional literature on the importance of organic concoctions and extracts as natural farming and ensuring future sustainable eco-friendly agriculture practices.

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Effects of fermented plant product on growth performance, some blood variables, carcase characteristics, and intestinal histology in broilers

Affiliation.

  • 1 Laboratory of Animal Science, Faculty of Agriculture, Kagawa University, Miki-cho, Kagawa-ken, 761-0795, Japan.
  • PMID: 22646787
  • DOI: 10.1080/00071668.2012.665435

1. Fermented plant product (FPP) is a natural fermented food which is produced from a mixture of fermented fruit and vegetables, and rice bran (1:9). 2. To investigate the effects of FPP on growth performance, some blood variables, carcase characteristics and intestinal histology were determined in 192 broilers. They were divided into 4 groups, with 4 replicates of 12 chicks each; the chicks were provided ad libitum access to a diet consisting of 0, 0·5, 2·0 and 4·0% dietary FPP. 3. The crude protein and metabolisable energy concentrations of these diets were adjusted to 230 g CP/kg and 13·40 MJ ME/kg for the 7 to 21 d old chicks, and 200 g CP/kg and 13·40 MJ ME/kg for the 22 to 49 d old chicks, respectively. 4. At 49 d of age, feed intake, body weight gain and feed efficiency tended to increase with increase in FPP concentrations. Feed intake increased in the 4·0% dietary FPP group, BW gain increased in the 2·0% and 4·0% dietary FPP groups and feed efficiency increased in all experimental groups. 5. There were no differences among diets in the blood variables and carcase characteristics, except for total visceral organ weight, increased in all experimental groups. 6. Most of the intestinal villus heights, villus areas, epithelial cell areas and cell mitosis tended to increase with increase in FPP concentrations; duodenal villus height and cell mitosis in the 2·0 and 4·0% dietary FPP groups, and jejunal cell mitosis in all experimental groups were significantly increased. Compared with flat cells on the villus apical surface in the 0% FPP group, all experimental groups had protuberant cells in all intestinal parts. 7. In conclusion, hypertrophy of the villi and epithelial cells was observed in the present study, indicating improved growth performance, especially in the 4·0% dietary FPP group. Furthermore, increased total visceral organ weights suggested that FPP has no harmful effects on broilers.

  • Animal Feed*
  • Animal Nutritional Physiological Phenomena
  • Chickens / blood
  • Chickens / growth & development
  • Chickens / physiology*
  • Diet / veterinary*
  • Dietary Proteins / administration & dosage
  • Energy Metabolism
  • Epithelial Cells / cytology
  • Fermentation*
  • Intestines / anatomy & histology*
  • Intestines / cytology
  • Microscopy, Electron, Scanning
  • Weight Gain*
  • Dietary Proteins

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REVIEW OF LITERATURE 2.1Fruit juice

Profile image of MyLenesilat Mocanlay Manangkis

8 whole fruit surfaces are soil inhabitants. Vectors for disseminating the microbes include soil particles, airborne spores and irrigation water. Fruit and fruit juices are contaminated with yeasts and moulds often from insect damage. Flavourings, water, processing machinery, filling lines and other chemicals are all potential sources of microbial contamination ).

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Microorganisms are everywhere. They can be found in the air, in water, in soil, on animals and even on humans. Some are beneficial, such as those used to make fermented dairy and meat products. Others cause spoilage of various food products. Eating fruits is a healthy practice due to its nutritional composition but when it gets spoiled by microbes, it can be harmful for human consumption. Microorganisms have been reported to cause extensive deterioration of fruits. Some of these microorganisms cause rotting, discoloration or fermentation of the fruits which affect their preservation. The study was done to identify and analyse microbial diversity that causes the spoilage. Pour plate method was used for the isolation of microbes from spoil fruit. A portion of the fruit was aseptically inoculated into the beaker; it was homogenized and then diluted. The colonies were identified by standard bacteriological procedures. Gram’s staining was performed to determine if the organism is gram n...

review of related literature of fermented plant juice pdf

Journal of Food Protection

Antonio Bevilacqua

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Virgílio Loureiro , Malfeito-Ferreira, Malfeito-ferreira

Mohammed Bashir

This study was designed to ascertain the different types of fungal flora that are associated with spoilage of citrus fruits such as lime, lemon and sweet orange after harvesting the fruits. Fungi were isolated from the spoilage fruits under using standard laboratory techniques and appropriate media. Pure cultures of the isolates were obtained, colonial and morphological characteristics of the isolates identified based on the morphological and microscopic characteristic. The study revealed that several species of fungi were found to be associated with the spoilage of different types of citrus fruits. However, the most predominant fungi isolated were Aspergillus niger with (25.90%) in lime, (21.5%) in lemon and (23.38%) sweet lemon. However, a total number of 286 fungi were isolated with (40.56%) fungi in lime, followed by lemon with (32.52%) and the least is sweet lemon with (26.92%). The pathogenicity test revealed that the healthy citrus fruits injected with isolated fungi from spoiled citrus fruits shows similar growth characteristics to the original diseased sample and the result showed that Aspergillus niger has the highest diameter zone of spoilage, with 15.5mm in fresh lime, 14.5mm in fresh lemon and 5.0mm in sweet orange. Proper agricultural and handling practices can reduce the effects.

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Introduction Consumption of fruit and vegetable products has dramatically increased in the United States by more than 30% during the past few decades. It is also estimated that about 20% of all fruits and vegetables produced is lost each year due to spoilage. The focus of this chapter is to provide a general background on microbiological spoilage of fruit and vegetable products that are organized in three categories: fresh whole fruits and vegetables, fresh-cut fruits and vegetables, and fermented or acidified vegetable products. This chapter will address characteristics of spoilage microorganisms associated with each of these fruit and vegetable categories including spoilage mechanisms, spoilage defects, prevention and control of spoilage, and methods for detecting spoilage microorganisms.

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Overall, 180 yeasts and bacteria isolated from the peel of citrus fruits were screened for their in vitro antagonistic activity against Penicillium digitatum and P. italicum, causative agents of green and blue mold of citrus fruits, respectively. Two yeast and three bacterial isolates were selected for their inhibitory activity on mycelium growth. Based on the phylogenetic analysis of 16S rDNA and ITS rDNA sequences, the yeast isolates were identified as Candida oleophila and Debaryomyces hansenii while the bacterial isolates were identified as Bacillus amyloliquefaciens, B. pumilus and B. subtilis. All five selected isolates significantly reduced the incidence of decay incited by P. digitatum and P. italicum on ‘Valencia’ orange and ‘Eureka’ lemon fruits. Moreover, they were effective in preventing natural infections of green and blue mold of fruits stored at 4 °C. Treatments with antagonistic yeasts and bacteria did not negatively affect the quality and shelf life of fruits. The a...

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Fruit juices are popular drinks as they contain antioxidants, vitamins, and minerals that are essential for human being and play important role in the prevention of heart diseases, cancer, and diabetes. They contain essential nutrients which support the growth of acid tolerant bacteria, yeasts, and moulds. In the present study, we have conducted a microbiological examination of freshly prepared juices (sweet lime, orange, and carrot) by serial dilution agar plate technique. A total of 30 juice samples were examined for their microbiological quality. Twenty-five microbial species including 9 bacterial isolates, 5 yeast isolates, and 11 mould isolates were isolated from juices. Yeasts and moulds were the main cause of spoilage of juices.Aspergillus flavusandRhodotorula mucilaginosawere observed in the maximum number of juice samples. Among bacteriaBacillus cereusandSerratiawere dominant.Escherichia coliandStaphylococcus aureuswere detected in few samples.Candidasp.,Curvularia,Colletot...

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Performance and Growth of Pechay Using Fermented Plant Juice

  • Author(s):  Renante A. Diamante, Noel A. Banca, Angie C. Almarza, Kenth Joshua B. Espina, and John Rey A. Alipe

PAPER DETAILS

  • Agricultural Science
  • Paper ID: UIJRTV4I20002
  • Pages: 10-12
  • December 2022

This paper presented the effectivity of Fermented Plant juice in pechay plant. The study was conducted at Libertad, Banate, Iloilo.  There were total of 5 treatment 3 replication laid out in Randomized Complete Block Design (RCBD) there are 3 replication with 5 treatments. The measurement of the width and counting the number leaves of the pechay were done every week.  As to the result  researcher found out that the higher growth the concentration of the Fermented Plant Juice, the higher growth of the pechay plant and the other levels of Fermented Plant Juice such as 50ml.  Fermented Plant Juice are lesser growth as compared to 100ml. of Fermented Plant Juice.  Therefore, the researchers recommend the Fermented Plant Juice to be used by farmers as fertilizer rather than using commercial fertilizer.

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Cho's Global Natural Farming SARRA India BETA

Fermented plant juice (fpj).

FPJ is a fermented extract of a plant’s sap and chlorophyll's. It is a rich enzyme solution full of microorganisms such as lactic acid bacteria and yeast that invigorates plants and animals. FPJ is used for crop treatments.

FPJs are normally used at a dilution rate of 1: 800 to 1000 in water. When FPJ is used with other NF inputs, more water should be added to the solution. FPJ from the same crops to get better results:

Organization

South asia rural reconstruction association (sarra).

IMAGES

  1. Fermented Plant Juice

    review of related literature of fermented plant juice pdf

  2. (PDF) Field survey and literature review on traditional fermented milk

    review of related literature of fermented plant juice pdf

  3. (PDF) Production of Fermented Fruit Juice and Value Addition by

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  4. Handbook of Plant-Based Fermented Food and Beverage Technology

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  5. DIY

    review of related literature of fermented plant juice pdf

  6. Preparation of Fermented Plant and Fruit Juice (FPJ & FFJ)

    review of related literature of fermented plant juice pdf

VIDEO

  1. FERMENTED PLANT JUICE (FPJ) PRODUCTION AND FARM/ORGANIC POULTRY BENEFITS

COMMENTS

  1. Effects of fermented plant juice and fruit juice on growth and yield of tomato for sustainable practices

    The experiment consisted of five treatments of fermented plant juice (FPJ) and fermented fruit juice (FFJ). The treated plants with FPJ and FFJ produced early flowers and fruits compared to ...

  2. PDF Effects of Fermented Plant Juice and Fruit Juice on Growth and Yield of

    The usage of fermented plant juice (FPJ) and fermented fruit juice (FFJ) as foliar fertilizer along with the fertigation system is expected to increase and improve yield and quality of the tomato. The foliar application becomes promptly available to the crops because form of nutrient application is better than direct fertilization (Naz et al ...

  3. (Pdf) Effects of Fermented Plant Juice and Fruit Juice on Growth and

    In Malaysia, Cameron Highlands is occupying the largest area for tomato production because of their suitability on the climate (Islam et al. 2012). The usage of fermented plant juice (FPJ) and fermented fruit juice (FFJ) as foliar fertilizer along with the fertigation system is expected to increase and improve yield and quality of the tomato.

  4. PDF Natural Farming: Fermented Plant Juice

    UH-CTAHR Natural Farming Fermented Plant Juice SA- Aug. 2013 plant material. Cut the shoot tips into 2- to 3-inch pieces (Fig. 2). Weigh plant parts before or after cutting, whichever is easier. Step 3. Add brown sugar Weigh out an amount of brown sugar equal to the weight of the plant material, and toss together in a bowl or large pan.

  5. Recent research process of fermented plant extract: A review

    Fermented plant extract (FPE) is a plant functional food which originates from Japan. FPEs use various plants as materials, and they are fermented by various microorganisms to make a beverage or other physical forms. With plenty of nutrients and active substance, FPE provides many health benefits. 1.

  6. (PDF) Production of Fermented Fruit Juice and Value Addition by

    Fermented fruit juice beverages have been developed from a blend of guava with kokum, sapota with ginger (Zingiber officinale), watermelon (Citrullus lanatus), and mixed fruits (pawpaw and banana ...

  7. [PDF] Effects of fermented plant juice and fruit juice on growth and

    The experiment suggested to use both combinations as FPJ water spinach for enhancing the vegetative growth of tomato plants than FPJ bamboo shoots rather than FFJ banana (T5) for ensuring future sustainable eco-friendly agriculture practices. The experiment consisted of five treatments of fermented plant juice (FPJ) and fermented fruit juice (FFJ). The treated plants with FPJ and FFJ produced ...

  8. Functional properties of lactic acid bacteria in fermented fruit and

    The development of non-dairy fermented juices based on fruits and vegetables is favoured by multiple factors, such as greater consumer awareness of health-related properties of fermented foods, a growing number of lactose intolerance cases, and an increasing popularity of food trends like veganism. Therefore, the scientific community's interest in the design of lactic acid fermented juices ...

  9. Sustainability

    Steps in producing the fermented plant juice: (1) plant parts cut into pieces; (2) 1 kg of plant parts weighed; (3) plant parts placed into a clay jar; (4) 1 kg of brown sugar added; (5) all components mixed well; (6) covered and sealed jars left to ferment for 7 days; (7) fermented mixture of plant parts and brown sugar after 7 days; (8 ...

  10. Chapter II RRL

    The Comparison and Effectiveness of Fermented Plant Juice and Fermented Fruit Juice Versus Commercial Fertilizer on The Growth and Fruition of Eggplant. A global population began to show rapidly. Thus, the need for those sustainable farm practices scared only towards fields but additional pressure of growth.

  11. The Comparison and Effectiveness of Fermented Plant Juice and Fermented

    INTRODUCTION A global population began to show rapidly. Thus, the need for those sustainable farm practices scared only towards fields but additional pressure of growth. The organic agriculture method is believed to be more environmentally control that intensive agriculture which is dependent on the routing use. This study focuses on the determination of the effectiveness of fermented plant ...

  12. PDF Performance and Growth of Pechay Using Fermented Plant Juice

    Fermented Plant Juice such as 50ml. Fermented Plant Juice are lesser growth as compared to 100ml. of Fermented Plant Juice. While 50ml. of Fermented Plant Juice the researcher observe that is was exceed because the growth was not good compared to 100ml. on the other hand the 200ml. of Fermented Plant Juice was almost the same with 150ml.

  13. Fermentation

    Lactic acid fermentation of fresh fruit juices is a low-cost and sustainable process, that aims to preserve and even enhance the organoleptic and nutritional features of the raw matrices and extend their shelf life. Selected Lactic Acid Bacteria (LAB) were evaluated in the fermentation of various fruit juices, leading in some cases to fruit beverages, with enhanced nutritional and sensorial ...

  14. Journal of Agriculture and Applied Biology

    microbial, and promote plant growth (Zhang et al., 2016). The fermented plant juice study in different durations and concentrations showed no significant effect of duration or concentra-tions on the weight of marketable plants or plant biomass of leaf mustard (Brassica juncea L.). However, a higher ROI and Benefit-Cost Ra-

  15. Effects of fermented plant product on growth performance, some blood

    1. Fermented plant product (FPP) is a natural fermented food which is produced from a mixture of fermented fruit and vegetables, and rice bran (1:9). 2. To investigate the effects of FPP on growth performance, some blood variables, carcase characteristics and intestinal histology were determined in …

  16. PDF Effects of fermented plant juice and fruit juice on growth and ...

    The experiment consisted of five treatments of fermented plant juice (FPJ) and fermented fruit juice (FFJ). The treated plants with FPJ and FFJ produced early flowers and fruits compared to untreated plants due to the enhanced production of auxin and essential nutrients. Total soluble solids were also observed to increase after 10 weeks of FPJ ...

  17. PDF Custom Writing Service

    Review of related literature of fermented plant juice Phd no thesis economics research paper on health violence . energy conservation research paper help writing a ... Review of related literature of fermented plant juice pdf Created Date: 11/27/2018 1:39:05 AM ...

  18. PDF Evaluation of a sugarcane juice beverage fermented by ...

    reducing power of 1 mL of fermented beverage were similar to 1.68 mg/mL and 0.19 mg/mL VC, respectively. Taken together, the sugarcane juice fermented beverage was a natural flavor substances with high antioxidant activity and non-toxicity. Keywords: sugarcane juice; Ganoderma lucidum; fermentation; nutritional composition; antioxidant.

  19. (PDF) REVIEW OF LITERATURE 2.1Fruit juice

    In simple words, juice is the extractable fluid contents of cells or tissues. It is defined as fermentable but unfermented juice, intended for direct consumption, obtained by the mechanical process from sound, ripe fruits, preserved exclusively by physical means. The juice may be turbid or clear.

  20. Review of Related Studies and Literature

    Review of Related Studies and Literature - Free download as Word Doc (.doc / .docx), PDF File (.pdf), Text File (.txt) or read online for free.

  21. Performance and Growth of Pechay Using Fermented Plant Juice

    The measurement of the width and counting the number leaves of the pechay were done every week. As to the result researcher found out that the higher growth the concentration of the Fermented Plant Juice, the higher growth of the pechay plant and the other levels of Fermented Plant Juice such as 50ml. Fermented Plant Juice are lesser growth as ...

  22. Fermented Plant Juice (FPJ)

    Put the ingredients and brown sugar in a large wide container and mix them with your hands. Cover with porous paper and leave for 1 to 2 hours. Put the mixture into the clay pot. It should fill up ¾ of the jar. It is important that the jar is not too full or under full. The empty space is not empty.