Metabolomic changes and biological activities during the lacto-fermentation of jackfruit juice using Lactobacillus casei ATCC334
This study aimed to evaluate the potential for developing probiotic beverage using jackfruit juice via lacto-fermentation with Lactobacillus casei ATCC334. The viable cells count was significantly (p < 0.05) increased from 6 Log10 CFU mL−1 to 8.176 Log10 CFU mL−1 after fermentation for 24 h at 37...
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| Format: | Article |
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Academic Press
2021
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