Microbiological and Chemical Properties of Chokeberry Juice Fermented by Novel Lactic Acid Bacteria with Potential Probiotic Properties during Fermentation at 4 °C for 4 Weeks

Microbiological and Chemical Properties of Chokeberry Juice Fermented by Novel Lactic Acid Bacteria with Potential Probiotic Properties during Fermentation at 4 °C for 4 Weeks

On the frame of this research survey, a novel potentially probiotic strain (<i>Lactobacillus paracasei</i> SP5) recently isolated from kefir grains was evaluated for chokeberry juice fermentation. Chokeberry juice was retrieved from the variety <i>Aronia melanocarpa</i>, a pl...

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Bibliographic Details
Main Authors: Christos Bontsidis, Athanasios Mallouchos, Antonia Terpou, Anastasios Nikolaou, Georgia Batra, Ioanna Mantzourani, Athanasios Alexopoulos, Stavros Plessas
Format: Article
Language:English
Published: MDPI AG 2021-04-01
Series:Foods
Subjects:
chokeberries juice
<i>Aronia melanocarpa</i>
<i>Lactobacillus paracasei</i> SP5
antioxidant activity
phenolics
volatiles
Online Access:https://www.mdpi.com/2304-8158/10/4/768

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