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...
محفوظ في:
| المؤلفون الرئيسيون: | , |
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| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
University of Kufa
2024-03-01
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| سلاسل: | Kufa Journal for Agricultural Sciences |
| الموضوعات: | |
| الوصول للمادة أونلاين: | https://journal.uokufa.edu.iq/index.php/kjas/article/view/10776 |
| الوسوم: |
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