Development and health impact assessment of a novel functional probiotic beverage by fermenting hibiscus tea with coconut water
This study developed a probiotic beverage by fermenting hibiscus tea with coconut water using Lactobacillus acidophilus (10307). The strain demonstrated survival at pH-3.0 and pH-2.0, along with significant auto-aggregation (40.20 %), co-aggregation (23.0–11.60 %) and moderate hydrophobicity (1.38–3...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-04-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525003219 |
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