This study investigated the probiotic potential of fermented beverages derived from (). Three different beverages were prepared by fermenting water extract with A6-3 ( A6-3), A27-1 ( A27-1), or both for 48 h. The results demonstrated that bioactive compounds from promoted the growth of these two probiotics and preserved their viability for at least 28 days at 4 °C. Following fermentation, the concentrations of chlorogenic acid, coniferin, lactic acid, glycolic acid, and behenic acid were significantly elevated. Additionally, the fermented beverages promoted the growth of intestinal probiotics such as , , while inhibiting pathogens like , . Moreover, the fermented beverages exhibited beneficial effects, including antibacterial, antioxidant, anti-inflammatory activities. In conclusion, preserved the viability of probiotics, and probiotic, in turn, enhanced the beneficial functions of the fermented beverages.
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| http://dx.doi.org/10.1016/j.fochx.2024.102106 | DOI Listing |
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