The development of non-dairy fermented juices based on fruits and vegetables is favoured
by multiple factors, such as greater consumer awareness of health-related properties of …

As an easily adapted culture, with overloaded production in some parts of the globe, apples
and their by-products are being redirected to pharmaceutical, canning and beverages …

The objective of this study was to investigate the effects of four commercial lactic acid
bacteria (LAB), namely L. acidophilus, L. casei, L. helveticus and L. plantarum, on the …

Apple juice (AJ) was fermented by six select lactic acid bacteria (LAB), namely Lactobacillus
plantarum 90 (Lp90), Lactobacillus helveticus 76 (Lh76), Lactobacillus casei 37 (Lc37) …

Studies on the development of non-dairy probiotic foods and beverages are emerging. The
optimal Lactobacillus and carbon resources were screened to improve the viability of …

In this research survey the application of probiotic strain Lactobacillus plantarum ATCC
14917 in pomegranate juice fermentation is sought. Pomegranate juice was fermented for …

This study aimed to analyze the influence of lactic acid bacteria fermentation on the aroma
composition and functional composition of apple juice, selected Lactobacillus reuteri to …

The effects of six commercial lactic acid bacteria (LAB) fermentation on bioactive
phytochemicals, antioxidant activities and flavor profiles in Chinese wolfberry juice were …

Abstract Development new functional foods containing probiotics had gained much attention
during the past two decades. In this study, probiotic litchi juice was developed, and its effects …

Noni (Morinda citrifolia L.) fruit juice (NFJ) has an unpleasant flavor but is highly bioactive,
so it is necessary to improve the quality of NFJ by exploring a novel strategy. The effects of …