Increasing Antioxidant Activity in Fruit Fermentation Using Lactic Acid Bacteria: Review
Arfina Sukmawati Arifin(a*), Muhpidah(a), Februadi Bastian(a), Jumriah Langkong(a), Hasmiyani(a)

a) Food Science and Technology Study Program, Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University, Makassar

*Corresponding author: arfinasarifin[at]unhas.ac.id

Abstract

The use of lactic acid bacteria for fruit fermentation in beverages is widespread. Lactobacillus, Pediacoccus, Bifidobacterium, Streptococcus, Leuconostoc, Weissella, and other lactic acid bacteria strains are often utilized in the preparation of fruit beverages. Fermenting fruit with lactic acid bacteria can enhance the flavor, nutritional content, and antioxidant activity of the fruit. This review discusses the evidence that lactic acid bacteria can increase antioxidant activity in fermented fruit. It has been proven using chemical models and cellular antioxidant testing that lactic acid bacteria improve the antioxidant activity of fermented fruit.

Keywords: Lactic acid bacteria, fermentation, fruits, antioxidant activity

Topic: Food processing, safety and diversification