Optimization of fermentation conditions to enhance the physicochemical, microbiological and sensory attributes of tomato juice using probiotic strains Lactobacillus acidophilus and Bifidobacterium lactis

Background: The demand for ready-to-drink products offers nutritional characteristics and health benefits has increased tremendously due to the evolving consumer preferences in selecting foods or beverages with health benefits. Aim: This study aimed to produce fermented tomato juice at different suc...

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Main Authors:	Wan Abdullah, Wan Nur Najibah, Padmanabhan, Kousalya, Chong, Kah Hui, Abdul Jabar, Nor Azmiraah, Jiang, Shan, Pan, Wanyu, Nor-Khaizura, Mahmud Ab Rashid
Format:	Article
Published:	SAGE Publications 2025
Subjects:	Medicine (miscellaneous) Nutrition and Dietetics
Online Access:	http://psasir.upm.edu.my/id/eprint/123042/ https://journals.sagepub.com/doi/10.1177/02601060251335355
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