Metabolomic changes and biological activities during the lacto-fermentation of jackfruit juice using Lactobacillus casei ATCC334
Belal J. Muhialdin, Anis Shobirin Meor Hussin, Hana Kadum, Azizah Abdul Hamid, Ahmad Haniff Jaafar
Topics & Concepts
Food scienceFermentationLactobacillus caseiProbioticLactic acidSalmonella entericaChemistryAntimicrobialStaphylococcus aureusBiologyEscherichia coliBacteriaBiochemistryGeneticsGeneOrganic chemistryProbiotics and Fermented FoodsGABA and Rice ResearchProtein Hydrolysis and Bioactive Peptides