Probiotic Beverage From Pineapple Juice Fermented With Lactobacillus and Bifidobacterium Strains

Pineapple is an economically significant plant and the third most important fruit crop in the tropical and subtropical regions of the world. In this study, fermentation of pineapple juice with probiotic bacteria Lactobacillus and Bifidobacterium strains as well as changes of some properties in the b...

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Principais autores:	Bao Toan Nguyen, Erika Bujna, Noemi Fekete, Anh T. M. Tran, Judit M. Rezessy-Szabo, Ram Prasad, Quang D. Nguyen
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Frontiers Media S.A. 2019-05-01
coleção:	Frontiers in Nutrition
Assuntos:	pineapple bifidobacteria lactic acid bacteria fermented juice probiotics prebiotics
Acesso em linha:	https://www.frontiersin.org/article/10.3389/fnut.2019.00054/full
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