Apple, grape or orange juice: Which one offers the best substrate for lactobacilli growth? — A screening study on bacteria viability, superoxide dismutase activity, folates production and hedonic characteristics

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Carlin, Frederic; Renard, Catherine;
(2015)
  • Related identifiers: doi: 10.1016/j.foodres.2015.09.014
  • Subject: technique de fermentation | jus de raisin | stockage au froid | jus d'orange | culture bactérienne | golden delicious | folate | jus de fruit | jus fermenté | superoxyde dismutase | analyse hédonique | Lactobacillus;Fruit juice fermentation;Folate;Antioxidant enzyme;acceptability test | lactobacillus | raisin muscat | jus de pomme
    mesheuropmc: food and beverages | bacteria | fungi

Fermentation can contribute to improve functional aspects of foods. The first goal of this study was to determine amongst apple, grape and orange juices, the onewith the best bacterial growth performance during fermentation by Lactobacillus strains from commercial... View more
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