Characterization of Diversity and Probiotic Efficiency of the Autochthonous Lactic Acid Bacteria in the Fermentation of Selected Raw Fruit and Vegetable Juices

The diversity of indigenous lactic acid bacteria (LAB) in fermented broccoli, cherry, ginger, white radish, and white-fleshed pitaya juices was analyzed using culture-independent and -dependent approaches. The major properties of selected probiotic strains, including dynamic variations in pH, viable...

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Detalles Bibliográficos
Autores principales: Xu, Xinxing, Luo, Dongsheng, Bao, Yejun, Liao, Xiaojun, Wu, Jihong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2018
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6205992/
https://www.ncbi.nlm.nih.gov/pubmed/30405588
http://dx.doi.org/10.3389/fmicb.2018.02539

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6205992/
https://www.ncbi.nlm.nih.gov/pubmed/30405588
http://dx.doi.org/10.3389/fmicb.2018.02539

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