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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| Main Authors: | , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225002136 |
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