Abstract Lactobacillus casei NRRL-B-1922 was used to ferment whole fruit juice of Punica granatum. P. granatum which is also known as pomegranate could support the growth of L. casei even without nutrient supplementation. This can be seen from the maximum specific growth rate of the strain in shake flasks (0.08 h−1) and stirred tank bioreactor (0.11 h−1). Quercetin-3-glucoside was detected as the most abundant compound in the juice and its concentration increased up to 7.0 g/L at the maximum bacterial growth after 27-hs of fermentation in bioreactor. The results showed that the probioticated juice could have more than 80 % inhibition in dipeptidyl peptidase-4 (DPP4) assay. The glucose and fructose content were steadily reduced with the consumption rate of 0.51 g/L/h and 0.37 g/L/h, respectively in bioreactor. Therefore, the biotransformation of P. granatum juice by L. casei could increase the juice functionality by improving its inhibitory activity against DPP4.

中文翻译：

---

干酪乳杆菌发酵石榴汁的动力学特征和抗糖尿病潜力

摘要 用干酪乳杆菌NRRL-B-1922发酵石榴全果汁。P. granatum 也称为石榴，即使不补充营养，也能支持干酪乳杆菌的生长。这可以从菌株在摇瓶 (0.08 h-1) 和搅拌罐生物反应器 (0.11 h-1) 中的最大比生长率看出。Quercetin-3-glucoside 被检测为果汁中含量最高的化合物，在生物反应器中发酵 27 小时后，其浓度在细菌生长最大时增加至 7.0 g/L。结果表明，益生菌果汁在二肽基肽酶 4 (DPP4) 测定中可具有 80% 以上的抑制作用。葡萄糖和果糖含量在生物反应器中以0.51 g/L/h和0.37 g/L/h的消耗速率稳步降低。因此，P.的生物转化。