Postharvest losses of mango fruit in a number of developing countries in Africa and Asia
have been estimated to be as high as over 50%, especially during the main harvest season …

Fruits are recognized as healthy foods with abundant nutritional content. However, due to
their high content of sugar and water, they are easily contaminated by microorganisms …

Fermentation is a sustainable bio-preservation technique that can improve the organoleptic
quality of fruit juices. Mango juices were fermented by monoculture strains of …

The probiotic properties of four lactic acid bacteria (LAB) strains, Lacticaseibacillus
paracasei OR1 and PP1 and Lacticaseibacillus rhamnosus MA3 and PP3, were evaluated …

Fermented beverages from blood fruit (Haematocarpus validus Bakh. f. exForman) and
aonla (Emblica officinalis Gaertn.) were prepared to find out the interactive effect between …

The present study investigated the effect of different wine strains and inoculum size on the
physicochemical, bioactive, and sensorial attributes of wine prepared from beetroot with …

This study focuses on enhancing the value of agricultural products by developing a process
to produce wine from cashew apples enriched with extracts from Hibiscus sabdariffa. The …

The aim of the study was to investigate the dynamic changes of mycobiota community, and
the resultant effects on the antioxidant properties during the Chinese bayberry Jiaosu …

Yeasts have remained one of the important microbes because they represent excellent
scientific model systems of eukaryotic origin and find numerous biotechnological …

Umbu (Spondias tuberosa) is a fruit native to the Brazilian semi-arid region (Caatinga
biome) and has great economic potential to be explored. Umbu is a climacteric fruit, ripening …