Probiotic Beverage From Pineapple Juice Fermented With Lactobacillus and Bifidobacterium Strains

Pineapple is an economically significant plant and the third most important fruit crop in the tropical and subtropical regions of the world. In this study, fermentation of pineapple juice with probiotic bacteria Lactobacillus and Bifidobacterium strains as well as changes of some properties in the b...

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書誌詳細

出版年:	Frontiers in Nutrition
主要な著者:	Bao Toan Nguyen, Erika Bujna, Noemi Fekete, Anh T. M. Tran, Judit M. Rezessy-Szabo, Ram Prasad, Quang D. Nguyen
フォーマット:	論文
言語:	英語
出版事項:	Frontiers Media S.A. 2019-05-01
主題:	pineapple bifidobacteria lactic acid bacteria fermented juice probiotics prebiotics
オンライン･アクセス:	https://www.frontiersin.org/article/10.3389/fnut.2019.00054/full