Characterization of potential probiotic bacteria from ‘panchamirtham’; A Southern Indian ethinic fermented fruit mix
Sign Up to like & getrecommendations! Published in 2019 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2019.108540
Abstract: Abstract Panchamirtham is a fermented fruit mix made from natural fermentation of fruits (banana, brown sugar, seedless dates, sugar candy, honey, cardamom and ghee), which offers multiple health benefits to human. Research on fermented foods… read more here.
Keywords: potential probiotic; characterization; fermented fruit; fruit mix ... See more keywords
Bacterial microbiota composition of fermented fruit and vegetable juices (jiaosu) analyzed by single-molecule, real-time (SMRT) sequencing
Sign Up to like & getrecommendations! Published in 2018 at "CyTA - Journal of Food"
DOI: 10.1080/19476337.2018.1512531
Abstract: ABSTRACT Commercially manufactured ‘jiaosu’ (fermented fruit and vegetable juices) have gained popularity in Asia recently. Like other fermented products, they have a high microbial diversity and richness. However, no published study has yet described their… read more here.
Keywords: single molecule; fermented fruit; molecule real; fruit vegetable ... See more keywords
Potential of Fermented Fruit Peel Liquid in Cosmetics as a Skin Care Agent
Sign Up to like & getrecommendations! Published in 2021 at "Cosmetics"
DOI: 10.3390/cosmetics8020033
Abstract: The purpose of this study was to evaluate the antioxidant, antibacterial, and anti-UVB of three kinds of fermented fruit peel extracts by pectinase enzyme, including pomegranate, pomelo, and banana peel. The antioxidant was evaluated by… read more here.
Keywords: peel extract; pomegranate peel; fermented fruit; peel ... See more keywords