Development and screening of byproduct for its secondary metabolites, antioxidant and anti-diabetic potential from anthracnose-infected fruits of pomegranate: a sustainable approach
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DOI: 10.1007/s13205-020-02629-z
Abstract: The main focus of the present study was to analyze the antioxidant and anti-diabetic potential of fermentative byproduct, developed from anthracnose-infected pomegranate fruits. The analysis of fermented juice showed a reduction in total phenolic content,… read more here.
Keywords: antioxidant anti; anti diabetic; diabetic potential; juice ... See more keywords
Selective Thermotolerant Lactic Acid Bacteria Isolated From Fermented Juice of Epiphytic Lactic Acid Bacteria and Their Effects on Fermentation Quality of Stylo Silages
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DOI: 10.3389/fmicb.2021.673946
Abstract: The aim of the present study was to isolate and identify lactic acid bacteria (LAB) from fermented juice of tropical crops such as Napier grass, Ruzi grass, Purple guinea grass, Stylo legume, and Leucaena and… read more here.
Keywords: stylo; acid; lactic acid; lab ... See more keywords
The Potential of Pre-fermented Juice or Lactobacillus Inoculants to Improve the Fermentation Quality of Mixed Silage of Agro-Residue and Lucerne
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DOI: 10.3389/fmicb.2022.858546
Abstract: The objective of this study was to determine the effect of pre-fermented juice, Lactobacillus plantarum, and L. buchneri on chemical composition, fermentation, aerobic stability, dynamics of microbial community, and metabolic pathway of a mixture of… read more here.
Keywords: fermented juice; pre fermented; juice lactobacillus; silage ... See more keywords