Chemical Profile Characterization of Fruit and Vegetable Juices after Fermentation with Probiotic Strains.
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SUBMITTER: Mantzourani I
PROVIDER: S-EPMC11011985 | biostudies-literature | 2024 Apr
REPOSITORIES: biostudies-literature
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Chemical Profile Characterization of Fruit and Vegetable Juices after Fermentation with Probiotic Strains.
Mantzourani Ioanna I Nikolaou Anastasios A Kourkoutas Yiannis Y Alexopoulos Athanasios A Dasenaki Marilena M Mastrotheodoraki Artemis A Proestos Charalampos C Thomaidis Nikolaos N Plessas Stavros S
Foods (Basel, Switzerland) 20240408 7
Lactic acid bacteria (LAB) are widely applied for fermentation purposes in dairy and non-dairy food matrices with beneficial technological and health-promoting properties. This study describes the effect of two lactic acid bacteria, namely, <i>Lactiplantibacillus paracasei</i> SP5 and <i>Pediococcus pentosaceus</i> SP2, on the phenolic profiles, antioxidant activities, total phenolic content (TPC), carotenoid content, and sensorial profile of two different mixed fruit juices. After 48 h of ferme ...[more]
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