Development of lactic acid fermented, probiotic sour cherry juice
نویسندگان
چکیده
منابع مشابه
Disaccharides: Influence on Volatiles and Phenolics of Sour Cherry Juice.
The food industry is continuously developing ingredients, processing methods and packaging materials to improve the quality of fruit products. The aim of this work was to study the effect of sugars, a common ingredient in the food industry, on phenolics and volatiles of sour cherry juice. Sucrose, trehalose and maltose chemical isomers were chosen for this investigation. All sugars influenced t...
متن کاملMagnetic and Structural Characteristics of Fe2O3 Nanostructure Synthesized in the Presence of Sour Cherry Juice
T The nanostructures of Fe2O3 have been synthesized applying sour cherry juice and iron chloride as a low-cost and eco-friendly method at ambient conditions. Sour cherry juice has been used as a surfactant and the kind of surfactant had an important effect on the size and morphology of the products. The effect of sour cherry juice concentration and calcination temperature...
متن کاملLactic Acid Bacteria: Probiotic Applications
Lactic acid bacteria (LAB) is a heterotrophic Gram-positive bacteria which under goes lactic acid fermentations and leads to production of lactic acid as an end product. LAB includes Lactobacillus, Leuconostoc, Pediococcus, Lactococcus and Streptococcus which are grouped together in the family lactobacillaceae. LAB shows numerous antimicrobial activities due to production of antibacterial and a...
متن کاملProbiotic Characterization of Lactic Acid Bacteria Isolated from Fermented Foods and Partial Purification of Its Bacteriocin
The present research was focused on probiotic characterization of lactic acid bacteria from fermented foods and beverage of Kinnaur and partial purification of bacteriocin. Lactic acid bacterial isolates were examined in-vitro for potential probiotic properties based on their low pH tolerance, bile-salt resistance, production of antimicrobial substances, exopolysaccharide production, proteolyti...
متن کاملScreening and characterization of probiotic lactic acid bacteria isolated from Korean fermented foods.
To examine their potential as probiotics, acid and bile tolerance, antibiotics resistance, adhesion capacity to Caco- 2 and HT-29, and antibacterial activity, of LAB isolated from Korean fermented foods such as dongchimi, kimchi, Meju, and doenjang were assayed against foodborne pathogenic bacteria. DC 55, DC 136, DC 222, KC 117, KC 21, KC 24, KC 34, KC 43, MJ 301, MJ 54, SP 170, and SP 33 stra...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Progress in Agricultural Engineering Sciences
سال: 2020
ISSN: 1786-335X,1787-0321
DOI: 10.1556/446.2020.10003