Fermentation by Probiotic Lactobacillus gasseri Strains Enhances the Carotenoid and Fibre Contents of Carrot Juice

Carrot juice (straight, 8.5 Brix and concentrated, 15.2 Brix) was fermented by lactic acid bacteria (Lactobacillus gasseri strain DSM 20604 or DSM 20077). Fermentation enhanced the nutritional profile of carrot juice. There was a greater sugar reduction (27%) in fermented straight carrot juices than...

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Detalles Bibliográficos
Autores principales: Xu, Yue, Hlaing, Mya Myintzu, Glagovskaia, Olga, Augustin, Mary Ann, Terefe, Netsanet Shiferaw
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7762057/
https://www.ncbi.nlm.nih.gov/pubmed/33291830
http://dx.doi.org/10.3390/foods9121803

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7762057/
https://www.ncbi.nlm.nih.gov/pubmed/33291830
http://dx.doi.org/10.3390/foods9121803

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