Vitality, fermentation, aroma profile, and digestive tolerance of the newly selected Lactiplantibacillus plantarum and Lacticaseibacillus paracasei in fermented apple juice

BACKGROUND: To enrich the probiotic lactic acid bacteria (LAB) strains and expand the commercialization of new fermented juice products, we have identified two LAB strains with excellent potential in fermenting apple juice from pickles. METHODS: The two strains were morphologically, physiologically,...

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Detalles Bibliográficos
Autores principales: Liang, Jia Rui, Deng, Hong, Hu, Ching Yuan, Zhao, Peng Tao, Meng, Yong Hong
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/PMC9764440/
https://www.ncbi.nlm.nih.gov/pubmed/36562036
http://dx.doi.org/10.3389/fnut.2022.1045347

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9764440/
https://www.ncbi.nlm.nih.gov/pubmed/36562036
http://dx.doi.org/10.3389/fnut.2022.1045347

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