Probiotification of Whole Grape Juice by Water Kefir Microorganisms
نویسندگان
چکیده
HIGHLIGHTS All the proposed formulations favored growth of lactic bacteria. Grape juice proved to be a suitable medium for development probiotics. Viability probiotic strains 14 days storage. The recommendation daily intake drink is 100 mL per day.
منابع مشابه
Microbiological and chemical properties of kefir manufactured by entrapped microorganisms isolated from kefir grains.
In this study, various yeasts (Kluyveromyces marxianus, Saccharomyces turicensis, Pichia fermentans) and lactic acid bacteria (Lactobacillus kefiranofaciens, Lactobacillus kefiri, Leuconostoc mesenteroides) were entrapped in 2 different microspheres using an entrapment ratio for the strains that was based on the distribution ratio of these organisms in kefir grains. The purpose of this study wa...
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ژورنال
عنوان ژورنال: Brazilian Archives of Biology and Technology
سال: 2023
ISSN: ['1678-4324', '1516-8913']
DOI: https://doi.org/10.1590/1678-4324-2023210475