Mangaba pulp fermented with Lacticaseibacillus casei 01 has improved chemical, technological, and sensory properties and positively impacts the colonic microbiota of vegan adults
Bianca Beatriz Torres de Assis, Tatiana Colombo Pimentel, Hubert Vidal, Marcos dos Santos Lima, Mércia de Sousa Galvão, Marta Suely Madruga, Melline Fontes Noronha, Lucélia Cabral, Marciane Magnani
Topics & Concepts
Food scienceLactobacillus caseiChemistryFermentationPulp (tooth)Titratable acidProbioticLactic acidAromaLactobacillusBiologyBacteriaMedicineGeneticsPathologyProbiotics and Fermented FoodsAgriculture Sustainability and Environmental ImpactSensory Analysis and Statistical Methods