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The role of Lactobacillus acidophilus LA-5 and Bifidobacterium lactis BB12 in improving some characteristics of fermented banana puree

Green banana puree was fermented using a combination of single and mixed probiotic cultures of Lactobacillus acidophilus LA-5 and Bifidobacterium lactis BB12 by seven different treatments. All treatments showed statistically significant differences during the two fermentation periods (24 and 48 hou...

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Principais autores: Abdullah Awad, Amer Al-Zobaay
Format: Artigo
Sprog:Inglês
Udgivet: University of Kufa 2024-03-01
Serier:Kufa Journal for Agricultural Sciences
Fag:
Green banana
probiotics
prebiotics
sensory evaluation
antibacterial activity
Online adgang:https://journal.uokufa.edu.iq/index.php/kjas/article/view/10776
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