<i>Lactobacillus</i> co-fermentation of <i>Cerasus humilis</i> juice alters chemical properties, enhances antioxidant activity, and improves gut microbiota
Ping Li, Jiaji Chen, Chang‐E Guo, Weidong Li, Zhiliang Gao
Abstract
Fermentation with Lactobacillus has been shown to improve the nutritional value of juice.
Topics & Concepts
Lactobacillus plantarumFermentationFood scienceLactobacillusLactobacillus acidophilusAntioxidantChemistryCarrot juiceGut floraLactic acidProbioticBiologyBiochemistryBacteriaGeneticsProbiotics and Fermented FoodsBiochemical Analysis and Sensing TechniquesProtein Hydrolysis and Bioactive Peptides