Microbiological and Chemical Properties of Chokeberry Juice Fermented by Novel Lactic Acid Bacteria with Potential Probiotic Properties during Fermentation at 4 °C for 4 Weeks

On the frame of this research survey, a novel potentially probiotic strain (Lactobacillus paracasei SP5) recently isolated from kefir grains was evaluated for chokeberry juice fermentation. Chokeberry juice was retrieved from the variety Aronia melanocarpa, a plant known to provide small, dark berri...

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Detalles Bibliográficos
Autores principales: Bontsidis, Christos, Mallouchos, Athanasios, Terpou, Antonia, Nikolaou, Anastasios, Batra, Georgia, Mantzourani, Ioanna, Alexopoulos, Athanasios, Plessas, Stavros
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8065681/
https://www.ncbi.nlm.nih.gov/pubmed/33916805
http://dx.doi.org/10.3390/foods10040768

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8065681/
https://www.ncbi.nlm.nih.gov/pubmed/33916805
http://dx.doi.org/10.3390/foods10040768

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