Fermentation and Storage Characteristics of “Fuji” Apple Juice Using Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum: Microbial Growth, Metabolism of Bioactives and in vitro Bioactivities

Fruit juices have been widely used as the substrates for probiotic delivery in non-dairy products. In this study, three lactic acid bacteria (LAB) strains, including Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum, were selected to ferment apple juice. During 72-h of ferme...

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Detalles Bibliográficos
Autores principales: Yang, Jie, Sun, Yue, Gao, Tengqi, Wu, Yue, Sun, Hao, Zhu, Qingzheng, Liu, Chunsheng, Zhou, Chuang, Han, Yongbin, Tao, Yang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8864132/
https://www.ncbi.nlm.nih.gov/pubmed/35223961
http://dx.doi.org/10.3389/fnut.2022.833906

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8864132/
https://www.ncbi.nlm.nih.gov/pubmed/35223961
http://dx.doi.org/10.3389/fnut.2022.833906

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