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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

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