Metabolomic changes and biological activities during the lacto-fermentation of jackfruit juice using Lactobacillus casei ATCC334

Metabolomic changes and biological activities during the lacto-fermentation of jackfruit juice using Lactobacillus casei ATCC334

This study aimed to evaluate the potential for developing probiotic beverage using jackfruit juice via lacto-fermentation with Lactobacillus casei ATCC334. The viable cells count was significantly (p 

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Veröffentlicht in:Food science & technology 2021-04, Vol.141, p.110940, Article 110940
Hauptverfasser: Muhialdin, Belal J., Meor Hussin, Anis Shobirin, Kadum, Hana, Abdul Hamid, Azizah, Jaafar, Ahmad Haniff
Format: Artikel
Sprache:eng
Schlagworte:
Functional beverages
Healthy drinks
Non-dairy
Probiotic
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Zusammenfassung:This study aimed to evaluate the potential for developing probiotic beverage using jackfruit juice via lacto-fermentation with Lactobacillus casei ATCC334. The viable cells count was significantly (p 
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2021.110940