Fermentation of Clementine Juice with <i>Lactobacillus salivarius</i> spp. <i>salivarius</i> CECT 4063: Effect of Trehalose Addition and High-Pressure Homogenization on Antioxidant Properties, Mucin Adhesion, and Shelf Life
Fermentation of fruit juices with lactic acid bacteria enhances their antioxidant properties to a different extent depending on the microbial strain and the growing media composition, which can be modified by adding certain ingredients or applying a homogenization step. This study analyzed the effec...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-11-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/8/11/642 |