Benefits of fermented beet (Beta vulgaris L.) against digestive infection Escherichia coli and free radicals prevention
Kombucha is a fermented beverage product using SCOBY (Symbiotic Culture of Bacteria and Yeast). This beverage has several health effects such as antioxidants and antibacterial. Aim of this study was to produce Kombucha probiotic drinks made from beet (Beta Vulgaris L.) and can be used to prevent nat...
Gespeichert in:
| Hauptverfasser: | , , , , , |
|---|---|
| Format: | Tagungsbericht |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | 1 |
| container_start_page | |
| container_title | |
| container_volume | 2175 |
| creator | Mulyani, Hani Maryati, Yati Filailla, Euis Susilowati, Agustine Lotulung, Puspa D. N. Aspiyanto, Aspiyanto |
| description | Kombucha is a fermented beverage product using SCOBY (Symbiotic Culture of Bacteria and Yeast). This beverage has several health effects such as antioxidants and antibacterial. Aim of this study was to produce Kombucha probiotic drinks made from beet (Beta Vulgaris L.) and can be used to prevent natural digestive infections and free radicals. Beet extract Kombucha fermentation was conducted for 12 days at room temperature. The results showed that fermentation for 12 days produced Kombucha beet with total composition of 0.30% polyphenols, 1.73% total acid, 10.07% total solids, 15.36 mg/mL dissolved protein, pH 3.64, antibacterial activity against Escherichia coli (E. coli) of 15 mm with an index activity value of 53.57% compared to Streptomycin sulfate at concentration of 1% and potentially prevention of free radicals of 86.29%. |
| doi_str_mv | 10.1063/1.5134589 |
| format | Conference Proceeding |
| fullrecord | <record><control><sourceid>proquest_scita</sourceid><recordid>TN_cdi_proquest_journals_2316123290</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2316123290</sourcerecordid><originalsourceid>FETCH-LOGICAL-c258t-33d48405f61361f8b1e5d4d69b5145367a95fc7bcbd9ee7e0abb349df559580b3</originalsourceid><addsrcrecordid>eNotkEtLAzEcxIMoWKsHv0HAiwq7JpvHbo621AcUvCh4W_L4p01pd2uSVvz2bmlPA8OPmWEQuqWkpESyJ1oKyrho1BkaUSFoUUsqz9GIEMWLirPvS3SV0oqQStV1M0K_E-jAh5xw77GHuIEug8MGIOP7CWSN97v1QseQ8Lx8wHqhQ5cydmEBKYc94NB5sDn0HZ4lu4QY7DJobPt1wLpz2EcAHLULVq8T3kbYDwUDfY0u_ODAzUnH6Otl9jl9K-Yfr-_T53lhK9HkgjHHG06El5RJ6htDQTjupDKCcsFkrZXwtjbWOAVQA9HGMK6cF0KJhhg2RnfH3G3sf3bD5nbV72I3VLYVo5JWrFJkoB6PVLIh68O-dhvDRse_lpL2cGxL29Ox7B-Oj2sx</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>conference_proceeding</recordtype><pqid>2316123290</pqid></control><display><type>conference_proceeding</type><title>Benefits of fermented beet (Beta vulgaris L.) against digestive infection Escherichia coli and free radicals prevention</title><source>American Institute of Physics</source><creator>Mulyani, Hani ; Maryati, Yati ; Filailla, Euis ; Susilowati, Agustine ; Lotulung, Puspa D. N. ; Aspiyanto, Aspiyanto</creator><contributor>Fitriady, Muhammad Arifuddin ; Arutanti, Osi ; Randy, Ahmad</contributor><creatorcontrib>Mulyani, Hani ; Maryati, Yati ; Filailla, Euis ; Susilowati, Agustine ; Lotulung, Puspa D. N. ; Aspiyanto, Aspiyanto ; Fitriady, Muhammad Arifuddin ; Arutanti, Osi ; Randy, Ahmad</creatorcontrib><description>Kombucha is a fermented beverage product using SCOBY (Symbiotic Culture of Bacteria and Yeast). This beverage has several health effects such as antioxidants and antibacterial. Aim of this study was to produce Kombucha probiotic drinks made from beet (Beta Vulgaris L.) and can be used to prevent natural digestive infections and free radicals. Beet extract Kombucha fermentation was conducted for 12 days at room temperature. The results showed that fermentation for 12 days produced Kombucha beet with total composition of 0.30% polyphenols, 1.73% total acid, 10.07% total solids, 15.36 mg/mL dissolved protein, pH 3.64, antibacterial activity against Escherichia coli (E. coli) of 15 mm with an index activity value of 53.57% compared to Streptomycin sulfate at concentration of 1% and potentially prevention of free radicals of 86.29%.</description><identifier>ISSN: 0094-243X</identifier><identifier>EISSN: 1551-7616</identifier><identifier>DOI: 10.1063/1.5134589</identifier><identifier>CODEN: APCPCS</identifier><language>eng</language><publisher>Melville: American Institute of Physics</publisher><subject>Antioxidants ; Bacteria ; E coli ; Fermentation ; Free radicals ; Polyphenols ; Room temperature ; Streptomycin ; Yeast</subject><ispartof>AIP conference proceedings, 2019, Vol.2175 (1)</ispartof><rights>Author(s)</rights><rights>2019 Author(s). Published by AIP Publishing.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c258t-33d48405f61361f8b1e5d4d69b5145367a95fc7bcbd9ee7e0abb349df559580b3</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://pubs.aip.org/acp/article-lookup/doi/10.1063/1.5134589$$EHTML$$P50$$Gscitation$$H</linktohtml><link.rule.ids>309,310,314,776,780,785,786,790,4497,23910,23911,25119,27903,27904,76130</link.rule.ids></links><search><contributor>Fitriady, Muhammad Arifuddin</contributor><contributor>Arutanti, Osi</contributor><contributor>Randy, Ahmad</contributor><creatorcontrib>Mulyani, Hani</creatorcontrib><creatorcontrib>Maryati, Yati</creatorcontrib><creatorcontrib>Filailla, Euis</creatorcontrib><creatorcontrib>Susilowati, Agustine</creatorcontrib><creatorcontrib>Lotulung, Puspa D. N.</creatorcontrib><creatorcontrib>Aspiyanto, Aspiyanto</creatorcontrib><title>Benefits of fermented beet (Beta vulgaris L.) against digestive infection Escherichia coli and free radicals prevention</title><title>AIP conference proceedings</title><description>Kombucha is a fermented beverage product using SCOBY (Symbiotic Culture of Bacteria and Yeast). This beverage has several health effects such as antioxidants and antibacterial. Aim of this study was to produce Kombucha probiotic drinks made from beet (Beta Vulgaris L.) and can be used to prevent natural digestive infections and free radicals. Beet extract Kombucha fermentation was conducted for 12 days at room temperature. The results showed that fermentation for 12 days produced Kombucha beet with total composition of 0.30% polyphenols, 1.73% total acid, 10.07% total solids, 15.36 mg/mL dissolved protein, pH 3.64, antibacterial activity against Escherichia coli (E. coli) of 15 mm with an index activity value of 53.57% compared to Streptomycin sulfate at concentration of 1% and potentially prevention of free radicals of 86.29%.</description><subject>Antioxidants</subject><subject>Bacteria</subject><subject>E coli</subject><subject>Fermentation</subject><subject>Free radicals</subject><subject>Polyphenols</subject><subject>Room temperature</subject><subject>Streptomycin</subject><subject>Yeast</subject><issn>0094-243X</issn><issn>1551-7616</issn><fulltext>true</fulltext><rsrctype>conference_proceeding</rsrctype><creationdate>2019</creationdate><recordtype>conference_proceeding</recordtype><recordid>eNotkEtLAzEcxIMoWKsHv0HAiwq7JpvHbo621AcUvCh4W_L4p01pd2uSVvz2bmlPA8OPmWEQuqWkpESyJ1oKyrho1BkaUSFoUUsqz9GIEMWLirPvS3SV0oqQStV1M0K_E-jAh5xw77GHuIEug8MGIOP7CWSN97v1QseQ8Lx8wHqhQ5cydmEBKYc94NB5sDn0HZ4lu4QY7DJobPt1wLpz2EcAHLULVq8T3kbYDwUDfY0u_ODAzUnH6Otl9jl9K-Yfr-_T53lhK9HkgjHHG06El5RJ6htDQTjupDKCcsFkrZXwtjbWOAVQA9HGMK6cF0KJhhg2RnfH3G3sf3bD5nbV72I3VLYVo5JWrFJkoB6PVLIh68O-dhvDRse_lpL2cGxL29Ox7B-Oj2sx</recordid><startdate>20191119</startdate><enddate>20191119</enddate><creator>Mulyani, Hani</creator><creator>Maryati, Yati</creator><creator>Filailla, Euis</creator><creator>Susilowati, Agustine</creator><creator>Lotulung, Puspa D. N.</creator><creator>Aspiyanto, Aspiyanto</creator><general>American Institute of Physics</general><scope>8FD</scope><scope>H8D</scope><scope>L7M</scope></search><sort><creationdate>20191119</creationdate><title>Benefits of fermented beet (Beta vulgaris L.) against digestive infection Escherichia coli and free radicals prevention</title><author>Mulyani, Hani ; Maryati, Yati ; Filailla, Euis ; Susilowati, Agustine ; Lotulung, Puspa D. N. ; Aspiyanto, Aspiyanto</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c258t-33d48405f61361f8b1e5d4d69b5145367a95fc7bcbd9ee7e0abb349df559580b3</frbrgroupid><rsrctype>conference_proceedings</rsrctype><prefilter>conference_proceedings</prefilter><language>eng</language><creationdate>2019</creationdate><topic>Antioxidants</topic><topic>Bacteria</topic><topic>E coli</topic><topic>Fermentation</topic><topic>Free radicals</topic><topic>Polyphenols</topic><topic>Room temperature</topic><topic>Streptomycin</topic><topic>Yeast</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Mulyani, Hani</creatorcontrib><creatorcontrib>Maryati, Yati</creatorcontrib><creatorcontrib>Filailla, Euis</creatorcontrib><creatorcontrib>Susilowati, Agustine</creatorcontrib><creatorcontrib>Lotulung, Puspa D. N.</creatorcontrib><creatorcontrib>Aspiyanto, Aspiyanto</creatorcontrib><collection>Technology Research Database</collection><collection>Aerospace Database</collection><collection>Advanced Technologies Database with Aerospace</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Mulyani, Hani</au><au>Maryati, Yati</au><au>Filailla, Euis</au><au>Susilowati, Agustine</au><au>Lotulung, Puspa D. N.</au><au>Aspiyanto, Aspiyanto</au><au>Fitriady, Muhammad Arifuddin</au><au>Arutanti, Osi</au><au>Randy, Ahmad</au><format>book</format><genre>proceeding</genre><ristype>CONF</ristype><atitle>Benefits of fermented beet (Beta vulgaris L.) against digestive infection Escherichia coli and free radicals prevention</atitle><btitle>AIP conference proceedings</btitle><date>2019-11-19</date><risdate>2019</risdate><volume>2175</volume><issue>1</issue><issn>0094-243X</issn><eissn>1551-7616</eissn><coden>APCPCS</coden><abstract>Kombucha is a fermented beverage product using SCOBY (Symbiotic Culture of Bacteria and Yeast). This beverage has several health effects such as antioxidants and antibacterial. Aim of this study was to produce Kombucha probiotic drinks made from beet (Beta Vulgaris L.) and can be used to prevent natural digestive infections and free radicals. Beet extract Kombucha fermentation was conducted for 12 days at room temperature. The results showed that fermentation for 12 days produced Kombucha beet with total composition of 0.30% polyphenols, 1.73% total acid, 10.07% total solids, 15.36 mg/mL dissolved protein, pH 3.64, antibacterial activity against Escherichia coli (E. coli) of 15 mm with an index activity value of 53.57% compared to Streptomycin sulfate at concentration of 1% and potentially prevention of free radicals of 86.29%.</abstract><cop>Melville</cop><pub>American Institute of Physics</pub><doi>10.1063/1.5134589</doi><tpages>10</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0094-243X |
| ispartof | AIP conference proceedings, 2019, Vol.2175 (1) |
| issn | 0094-243X 1551-7616 |
| language | eng |
| recordid | cdi_proquest_journals_2316123290 |
| source | American Institute of Physics |
| subjects | Antioxidants Bacteria E coli Fermentation Free radicals Polyphenols Room temperature Streptomycin Yeast |
| title | Benefits of fermented beet (Beta vulgaris L.) against digestive infection Escherichia coli and free radicals prevention |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-24T21%3A16%3A57IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_scita&rft_val_fmt=info:ofi/fmt:kev:mtx:book&rft.genre=proceeding&rft.atitle=Benefits%20of%20fermented%20beet%20(Beta%20vulgaris%20L.)%20against%20digestive%20infection%20Escherichia%20coli%20and%20free%20radicals%20prevention&rft.btitle=AIP%20conference%20proceedings&rft.au=Mulyani,%20Hani&rft.date=2019-11-19&rft.volume=2175&rft.issue=1&rft.issn=0094-243X&rft.eissn=1551-7616&rft.coden=APCPCS&rft_id=info:doi/10.1063/1.5134589&rft_dat=%3Cproquest_scita%3E2316123290%3C/proquest_scita%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2316123290&rft_id=info:pmid/&rfr_iscdi=true |