Development and metabolomic characterization of novel functional fermented juices fortified with a probiotic consortium

Development and metabolomic characterization of novel functional fermented juices fortified with a probiotic consortium

At present, there is a growing interest in the commercial application of probiotics derived from alternative fermented food products. As a result, this study aimed to explore the performance of a consortium of potential probiotic yeast and lactic acid bacteria (Pichia kudriavzevii, Lactococcus lacti...

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Bibliographic Details
Main Authors: Maria Michela Salvatore, Angela Maione, Marianna Imparato, Annalisa Buonanno, Elisabetta de Alteriis, Daniele Naviglio, Monica Gallo, Anna Andolfi, Marco Guida, Francesco Salvatore, Emilia Galdiero
Format: Article
Language:English
Published: Elsevier 2025-06-01
Series:Applied Food Research
Subjects:
Functional products
Fermentation
Metabolomics
Probiotics
RLSDE
Non-dairy beverage
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502225002136
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