Fermentation of Rubus dolichocarpus juice using Lactobacillus gasseri and Lacticaseibacillus casei and protecting phenolic compounds by Stevia extract during cold storage

Fermentation of Rubus dolichocarpus juice using Lactobacillus gasseri and Lacticaseibacillus casei and protecting phenolic compounds by Stevia extract during cold storage

Abstract This study aimed to investigate the biological activities of Lactobacillus gasseri SM 05 (L. gasseri) and Lacticaseibacillus casei subsp. casei PTCC 1608 (L. casei) in the black raspberry (Rubus dolichocarpus) juice (BRJ) environment, and also the anti-adhesion activity against Salmonella t...

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Bibliographic Details
Main Authors: Mohammad Mahdi Karimkhani, Abdollah Jamshidi, Mahmoud Nasrollahzadeh, Mohammad Armin, Seid Mahdi Jafari, Tayebeh Zeinali
Format: Article
Language:English
Published: Nature Portfolio 2024-03-01
Series:Scientific Reports
Subjects:
Black raspberry juice
Lactobacillus gasseri
Lacticaseibacillus casei
Stevia extract
High hydrostatic pressure
Online Access:https://doi.org/10.1038/s41598-024-56235-7

Internet

https://doi.org/10.1038/s41598-024-56235-7

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