Effect of Lactic Acid Fermentation on Color, Phenolic Compounds and Antioxidant Activity in African Nightshade

This study aimed to investigate the influences of fermentation at 37 °C for 3 days by different lactic acid bacterium strains, Lactobacillus plantarum (17a), Weissella cibaria (21), Leuconostoc pseudomesenteroides (56), W. cibaria (64) or L. plantarum (75), on color, pH, total soluble solids (TSS),...

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Detalles Bibliográficos
Autores principales: Degrain, Alexandre, Manhivi, Vimbainashe, Remize, Fabienne, Garcia, Cyrielle, Sivakumar, Dharini
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7564239/
https://www.ncbi.nlm.nih.gov/pubmed/32872680
http://dx.doi.org/10.3390/microorganisms8091324

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7564239/
https://www.ncbi.nlm.nih.gov/pubmed/32872680
http://dx.doi.org/10.3390/microorganisms8091324

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