<i>Lactiplantibacillus plantarum</i> KABP051: Stability in Fruit Juices and Production of Bioactive Compounds During Their Fermentation

<i>Lactiplantibacillus plantarum</i> KABP051: Stability in Fruit Juices and Production of Bioactive Compounds During Their Fermentation

The lactic fermentation of fruit and vegetable juices by well-characterised probiotics remains relatively underexplored. We have investigated the stability and impact of <i>Lactiplantibacillus plantarum</i> KABP051 fermentation on orange, apple, and peach juices by microbiological, physi...

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Bibliographic Details
Main Authors: Francesca Rizzi, Bibiana Juan, Jordi Espadaler-Mazo, Marta Capellas, Pol Huedo
Format: Article
Language:English
Published: MDPI AG 2024-11-01
Series:Foods
Subjects:
probiotics
fermentation
functional foods
bioactive compounds
fruit juices
Online Access:https://www.mdpi.com/2304-8158/13/23/3851
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