Comparative analysis of Lactobacillus spp. fermentation in five fruit drinks: impacts on lactic acid production and cell viability
Fruit drinks, which contain at least 5% fruit juice and are typically non-fermented, provide a promising base for developing non-dairy functional beverages. Fermenting these drinks with lactic acid bacteria (LAB), recognized as safe for consumption, could enhance their health benefits and functional...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | en |
| Published: |
Penerbit Universiti Kebangsaan Malaysia
2025
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| Online Access: | http://journalarticle.ukm.my/25924/1/MD%206.pdf http://journalarticle.ukm.my/25924/ https://jms.mabjournal.com/index.php/mab/issue/view/67 |
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