Effects of tropical fruit blends on fermentative and pigmentation aspects of probiotic native cultured goat milk

Effects of tropical fruit blends on fermentative and pigmentation aspects of probiotic native cultured goat milk

Background Fruits are sources of bioactive compounds such as phenolics that bring health benefits to consumers. The addition of fruit products and microorganisms with probiotic potential in fermented goat milk can facilitate the acquisition of these benefits through diet. In this sense, the objectiv...

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Main Authors: Isadora Kaline Camelo Pires de Oliveira Galdino, Gabriel Monteiro da Silva, Miqueas Oliveira Morais da Silva, Giordanni Cabral Dantas, Elainy Virgínia dos Santos Pereira, Tiago Almeida de Oliveira, Karina Maria Olbrich dos Santos, Antonio Silvio do Egito, Flávia Carolina Alonso Buriti, Haíssa Roberta Cardarelli
Format: Article
Language:English
Published: PeerJ Inc. 2025-01-01
Series:PeerJ
Subjects:
Lactiplantibacillus plantarum
Acidification
Total phenolic content
Experimental design
Fruit ingredients
Reddish color
Online Access:https://peerj.com/articles/18813.pdf
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