The Fermentation of Orange and Black Currant Juices by the Probiotic Yeast <i>Saccharomyces cerevisiae</i> var. <i>boulardii</i>
Throughout history, the fermentation of fruit juices has served as a preservation method and has enhanced the retention of bioactive constituents crucial for human well-being. This study examined the possibility of orange and black currant juice fermentation with the probiotic yeast <i>Sacchar...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-04-01
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| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/14/7/3009 |