Characterization of Diversity and Probiotic Efficiency of the Autochthonous Lactic Acid Bacteria in the Fermentation of Selected Raw Fruit and Vegetable Juices

The diversity of indigenous lactic acid bacteria (LAB) in fermented broccoli, cherry, ginger, white radish, and white-fleshed pitaya juices was analyzed using culture-independent and -dependent approaches. The major properties of selected probiotic strains, including dynamic variations in pH, viable...

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Tallennettuna:
Bibliografiset tiedot
Julkaisussa:Front Microbiol
Päätekijät: Xu, Xinxing, Luo, Dongsheng, Bao, Yejun, Liao, Xiaojun, Wu, Jihong
Aineistotyyppi: Artigo
Kieli:Inglês
Julkaistu: Frontiers Media S.A. 2018
Aiheet:
Microbiology
Linkit:https://ncbi.nlm.nih.gov/pmc/articles/PMC6205992/
https://ncbi.nlm.nih.gov/pubmed/30405588
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2018.02539
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