Physicochemical Parameters and Bioaccessibility of Lactic Acid Bacteria Fermented Chayote Leaf (Sechium edule) and Pineapple (Ananas comosus) Smoothies
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DOI: 10.3389/fnut.2021.649189
Abstract: In this study, popularly consumed traditional chayote leaves and locally produced pineapple fruit were used to develop a fermented smoothie using lactic acid bacteria (LAB) strains: Lactobacillus plantarum (L75), Weissella cibaria (W64), and their combination… read more here.
Keywords: physicochemical parameters; l75; control; acid bacteria ... See more keywords
Influence of Lactic Acid Bacterium Strains on Changes in Quality, Functional Compounds and Volatile Compounds of Mango Juice from Different Cultivars during Fermentation
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DOI: 10.3390/foods11050682
Abstract: The effects of lactic acid fermentation using Lactiplantibacillus plantarum 75 (L75), Leuconostoc pseudomesenteroides 56 (L56) and its combination (L56 + 75) on the quality, bioactive and volatile compounds of mango juices (MJ) from three cultivars… read more here.
Keywords: volatile compounds; compounds mango; peach; l75 ... See more keywords