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 (<i>Lactobacillus paracasei</i> SP5) recently isolated from kefir grains was evaluated for chokeberry juice fermentation. Chokeberry juice was retrieved from the variety <i>Aronia melanocarpa</i>, a plant known to provide sma...

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Auteurs principaux:	Christos Bontsidis, Athanasios Mallouchos, Antonia Terpou, Anastasios Nikolaou, Georgia Batra, Ioanna Mantzourani, Athanasios Alexopoulos, Stavros Plessas
Format:	Artigo
Langue:	Inglês
Publié:	MDPI AG 2021-04-01
Collection:	Foods
Sujets:	chokeberries juice <i>Aronia melanocarpa</i> <i>Lactobacillus paracasei</i> SP5 antioxidant activity phenolics volatiles
Accès en ligne:	https://www.mdpi.com/2304-8158/10/4/768
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