Characterization of Diversity and Probiotic Efficiency of the Autochthonous Lactic Acid Bacteria in the Fermentation of Selected Raw Fruit and Vegetable Juices

Characterization of Diversity and Probiotic Efficiency of the Autochthonous Lactic Acid Bacteria in the Fermentation of Selected Raw Fruit and Vegetable Juices

The diversity of indigenous lactic acid bacteria (LAB) in fermented broccoli, cherry, ginger, white radish, and white-fleshed pitaya juices was analyzed using culture-independent and -dependent approaches. The major properties of selected probiotic strains, including dynamic variations in pH, viable...

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Bibliographic Details
Main Authors: Xinxing Xu, Dongsheng Luo, Yejun Bao, Xiaojun Liao, Jihong Wu
Format: Article
Language:English
Published: Frontiers Media S.A. 2018-10-01
Series:Frontiers in Microbiology
Subjects:
autochthonous lactic acid bacteria
microbial diversity
fermentation
fruit and vegetable juice
probiotic viability
Online Access:https://www.frontiersin.org/article/10.3389/fmicb.2018.02539/full

Internet

https://www.frontiersin.org/article/10.3389/fmicb.2018.02539/full

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