Fermentation of a mango beverage with Lactiplantibacillus plantarum LP01: from bench to semi-industrial scale
This study introduces a probiotic-fermented mango beverage with probiotics using Lactiplantibacillus plantarum LP01. Bench-scale fermentation results increased lactic acid bacteria (LAB) concentration from 6.0 to 8.3 log CFU/mL in 24 h, stable for four weeks at 4°C. Analyses of pH, color, carbohydra...
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| Huvudupphov: | , , , |
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| Materialtyp: | Artigo |
| Språk: | Inglês |
| Utgiven: |
Taylor & Francis Group
2025-12-01
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| Serie: | CyTA - Journal of Food |
| Ämnen: | |
| Länkar: | https://www.tandfonline.com/doi/10.1080/19476337.2025.2541887 |
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