Biotechnological Features of a Functional Non-Dairy Mixed Juice Fermented with <em>Lacticaseibacillus paracasei</em> SP5

In the present study, a wild-type <i>Lacticaseibacillus paracasei</i> SP5 (<i>L. paracasei</i> SP5) potential probiotic strain (previously isolated from kefir grains) was applied for the 1-day fermentation of an apple–orange–carrot mixed juice. After the fermentation, the mixed juice was refrigerate...

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Váldodahkkit:	Ioanna Mantzourani, Anastasios Nikolaou, Yiannis Kourkoutas, Athanasios Alexopoulos, Stavros Plessas
Materiálatiipa:	Artigo
Giella:	Inglês
Almmustuhtton:	MDPI AG 2023-05-01
Ráidu:	Fermentation
Fáttát:	<i>L. paracasei</i> probiotic fruit juice volatile physicochemical sensorial
Liŋkkat:	https://www.mdpi.com/2311-5637/9/5/489
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