tiếng anh chuyên ngành 2 về bài báo bổ sung enzyme cho nước ép trái cây

bổ sung vào nước ép trái cây

1. TEACHER: TRẦN NGỌC HIẾU 1st Grade WELCOME TO THE RAMEN GROUP

2. FULL NAME MSSV HỒ THỊ KIM NGÂN DH62112546 DƯƠNG THỊ NGỌC LINH DH62112530 TRẦN THỊ NGỌC MAI DH62112535 LÊ ĐẶNG PHƯƠNG THẢO DH62105062 NGUYỄN NGỌC HỒ DH62112518 Members of the group

3. What will we learn of this topic? 01 Introduction & research methods 03 Conclusion 02 M ain content

4. INTRODUCTION 01

5. More and more people suffer from lactose intolerance, allergies to cow's milk proteins or high cholesterol. The trend is for more and more consumers to become vegetarian

6. kimchi sauerkraut

7. 2. RESEARCH METHODS A systematic literature review based on the SALSA method (search, appraisal, synthesis, analysis) [12] and backwards-snowballing procedure [13] allowed for gathering research articles about the functional properties of lactic acid bacteria used in fermented fruit and vegetable juices from the past 10 years (2009– 2019) The systematic literature review approach is depicted in Fig. 2 and the most signifcant articles are summarized in Table 1.

8. 3. LACTIC ACID BACTERIA

9. Gram-positive catalase-negative acid-tolerant non- sporeforming cocci or rods obligate heterofermentative bacteria obligate homofermentative bacteria

10. L actic acid bacteria most often occur in environments rich in carbohydrates, amino acids, vitamins, or fatty acids Lactic acid bacteria possess a unique portfolio of enzymes which allow them to metabolize various compounds found in plant matrices. The lactic acid bacteria group has 40 genera, but only 12 genera can be applied in food fermentation.

11. Lactobacillus is the most commonly used genus for the fermentation of fruits and vegetables Bifidobacterium are frequently used as probiotic microorganisms in non-dairy fermented products

12. 4. PROBIOTICS P robiotic consumption may prevent or treat health disorders such as lactose intolerance, antibiotic-associated diarrhoea and high blood pressure. An adequate intake of probiotic microorganisms contributes to the improvement and maintenance of a good condition of intestinal microbiota A pple juice was more suitable for Lactobacillus spp. growth, while orange juice was unfavourable L. acidophilus was the most appropriate probiotic in fermented apple juice.

13. 5. ANTIMICROBIAL ACTIVITY The fermentation of pomegranate juice using a L. plantarum strain contributed to improved its antibacterial activity against B. megaterium and E. coli compared to normal juice Lemon juice sweet fermented also had stronger antibacterial properties against E. coli and S. Typhimurium than unfermented lemon juice.

14. The antimicrobial effects of lactic acid bacteria correspond with the production of various active metabolites such as organic acids, diacetyl, fatty acids or ethanol. S ome lactic acid bacteria are capable of producing peptide or protein metabolites bacteriocins, which are important inhibitors of many pathogens in fermented food products .

15. S ome lactic acid bacteria and Bifidobacteria strains are able to secrete extracellular polysaccharides, called exopoly saccharides (EPS). 6. EXOPOLYSACCHARIDES

16. immunomodulatory an ability to enhance the colonization of the intestine by probiotic anticancer effects antibacterial and antioxidant activity 6. EXOPOLYSACCHARIDES

17. - higher viscosity - positively affected the preservation of green-red and blue-yellow colours - Heat-treated lychee juice fermented by L. casei had higher EPS content than juice treated with high hydrostatic pressure (HHP). 6. EXOPOLYSACCHARIDES

18. 7. ANTIOXIDANT ACTIVITY AND PHENOLIC COMPOUNDS The antioxidant activity of fruit and vegetable juices anthocyanin flavonoid Phenolic compounds

19. 7. ANTIOXIDANT ACTIVITY AND PHENOLIC COMPOUNDS

20. 8. VITAMINS

21. Participate in the biosynthesis of vitamin B Some strains of lactic acid bacteria and Bifidobacteria are capable of converting dietary compounds into vitamin K or water soluble B group vitamins

22. Vitamin C content in fruit and vehetable juices is also affected by lactic acid fermentation

23. 9. AMINO ACIDS

24. 10. AROMA COMPOUNDS amino acids phenolic compounds sugars, and glycosides fatty acids fruit and vegetable juices P lant materials are a good substrate for aroma compound production during lactic acid fermentation

25. 10. AROMA COMPOUNDS the content of esters

26. 10. AROMA COMPOUNDS the content of alcohols

27. 11. OTHER HEALTH RELATED PROPERTIES carrot juice C apable of regulating blood levels of glucose and hormones such as insulin, glucagon, GLP-1, and PYY pear juice Reduces the impact of carbohydrates on blood sugar levels beetroot juice Anti-cancer effect on gastric cancer cells in vitro pomegranate juice promising potential in the treatment of some chronic inflammatory diseases

28. 12. CONCLUSION Lactic acid bacteria contribute to improved antibacterial activity against food-borne pathogens, thereby extending the shelf life of fermented juices T he collected studies indicated differentiated effect on antioxidant activity, GABA, total phenolic or vitamin content. P roduction of exopolysaccharides and changes in aroma compound content, the formation of desired aroma compounds H elp improve health because they provide adequate probiotics, have anti-diabetic, anti-cancer and anti-inflammatory properties, and may contribute to reducing obesity.

29. Thanks for your listening