Browsing Research Articles [LISBE] by Subject "Lactic acid bacteria"
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Effect of Lactic Acid Fermentation on Volatile Compounds and Sensory Characteristics of Mango (Mangifera indica) Juices
(MDPI, 2022-01-28)Fermentation is a sustainable bio-preservation technique that can improve the organoleptic quality of fruit juices. Mango juices were fermented by monoculture strains of Lactiplantibacillus plantarum subsp. plantarum ... -
Potential of probiotics from fermented cereal-based beverages in improving health of poor people in Africa
(Springer Nature Switzerland AG., 2020-04-17)Milk and milk products; particularly yoghurts have almost exclusively been used as media for probiotic delivery to human being for a very long time. Despite health benefits such products have to humans; that include supply ...