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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

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