Fermentation of pineapple juice with Lactiplantibacillus plantarum subsp. plantarum Dad-13: Sensory and microbiological characteristics

Autor:	Fariz Nurmita Aziz, Tyas Utami, Dian Anggraini Suroto, Rini Yanti, Endang Sutriswati Rahayu
Jazyk:	angličtina
Rok vydání:	2023
Předmět:	beverage fruit juice lactic acid bacteria probiotic sucrose Agriculture
Zdroj:	Czech Journal of Food Sciences, Vol 41, Iss 3, Pp 221-229 (2023)
Druh dokumentu:	article
ISSN:	1212-1800 1805-9317
DOI:	10.17221/243/2022-CJFS
Popis:	Among the varieties of pineapples, honey pineapple is suitable to be processed as a probiotic beverage. The study aimed to evaluate the honey pineapple juice as a growth medium for Lactiplantibacillus plantarum subsp. plantarum Dad-13 probiotic strain. The pineapple juice was fermented by adding a starter culture of L. plantarum Dad-13. The fermentation time (0, 4, 8, 12, 16, 20, and 24 h) was used as a variable. The number of L. plantarum Dad-13 cells increased significantly after fermentation (P
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/387ffad051c143219000d850b508482c Zobrazit plný text záznamu View record in DOAJ Plný text ve formátu PDF