Enhancing probiotic survival and quality of fermented goat milk beverages with bael (Aegle marmelos) fruit pulp

Enhancing probiotic survival and quality of fermented goat milk beverages with bael (Aegle marmelos) fruit pulp

This study aimed to assess the impact of bael fruit pulp on the viability of probiotic Lacticaseibacillus rhamnosus GG (LGG) and some physicochemical properties of bael-goat milk-based beverages during 21 days of refrigerated storage. Bael fruit pulp (BFP) was incorporated into goat milk (GM) at dif...

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Bibliographic Details
Main Authors: Jithmi Siriwardhana, D.M.D. Rasika, Dinusha Yapa, W.A.D.V. Weerathilake, Hasitha Priyashantha
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Food Chemistry Advances
Subjects:
Functional beverage
Lactic acid fermentation
Lacticaseibacillus rhamnosus
Milk-fruit beverage
Viability
Online Access:http://www.sciencedirect.com/science/article/pii/S2772753X24001874
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