Fermentation of blueberry and blackberry juices using Lactobacillus plantarum, Streptococcus thermophilus and Bifidobacterium bifidum: Growth of probiotics, metabolism of phenolics, antioxidant capacity in vitro and sensory evaluation
Yue Wu, Sujin Li, Yang Tao, Dandan Li, Yongbin Han, Pau Loke Show, Guangzhong Wen, Jianzhong Zhou
Topics & Concepts
Food scienceFerulic acidStreptococcus thermophilusFermentationChemistryLactic acidChlorogenic acidLactobacillus plantarumProtocatechuic acidSyringic acidProbioticGallic acidABTSLactobacillus caseiBifidobacterium bifidumBifidobacterium breveAntioxidantLactobacillusDPPHBiochemistryBifidobacteriumBiologyBacteriaGeneticsPhytochemicals and Antioxidant ActivitiesFood Quality and Safety StudiesProbiotics and Fermented Foods