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The impact of fermentation assisted by four different lactic acid bacteria (LAB) on polyphenols, carotenoids, organic acids, and antioxidant capacity of orange-juice milk based beverages was evaluated. Lactobacillus brevis POM, and Lactobacillus plantarum (TR-7, TR-71, TR-14) were used to promote the fermentation of the beverages for 72 h at 37 °C. The bacteria population increased with the elapse of fermentation period, except for beverages inoculated with L. plantarum TR-7. After fermentation period, total polyphenols, total carotenoids and total antioxidant capacity were increased compared to the control ones (non-fermented). Two phenolic acids (DL-3-phenylactic acid and 3-4-dihydroxyhydrocinnamic acid) and lactic acid were identified after 72 h fermentation. Overall, it is possible to conclude that orange-juice milk beverages are a good medium for the growth of L. brevis POM, and L. plantarum (TR-71, TR-14), observing higher antioxidant properties in the fermented beverages compared to the control ones.

Keywords: Antioxidant capacity; Antioxidant compounds; Carotenoids; Fermentation; Lactic acid bacteria; Organic acids; Phenolic acids.

Research Insights

SupplementHealth OutcomeEffect TypeEffect Size
Lactobacillus brevisImproved Antioxidant CapacityBeneficial
Lactobacillus plantarum 14DEnhanced Carotenoid LevelsBeneficial
Lactobacillus plantarum 14DEnhanced Polyphenol LevelsBeneficial
Lactobacillus plantarum 14DImproved Antioxidant CapacityBeneficial
Lactobacillus plantarum 14DIncreased Organic Acid LevelsBeneficial

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