Literature DB >> 28433303

Apple, grape or orange juice: Which one offers the best substrate for lactobacilli growth? - A screening study on bacteria viability, superoxide dismutase activity, folates production and hedonic characteristics.

Ana Paula Espirito-Santo1, Frédéric Carlin2, Catherine M G C Renard2.   

Abstract

Entities:  

Keywords:  2-(4-Iodophenyl)-3-(4-nitrophenyl)-5-(2,4-disulphophenyl)-2H-tetrazolium, monosodium salt (PubChem CID: 11,399,451); 5-Methyltetrahydrofolic acid diglutamate (PubChem CID: 40,114); 5-Methyltetrahydrofolic acid monoglutamate (PubChem CID: 42,626,431); Acceptability test; Acetonitrile (PubChem CID: 6342); Antioxidant enzyme; Folate; Formic acid (PubChem CID: 284); Fruit juice fermentation; Lactobacillus; Sodium chloride (PubChem CID: 5234); p-Aminobenzoic acid (PubChem CID: 978)

Year:  2015        PMID： 28433303     DOI： 10.1016/j.foodres.2015.09.014

Source DB:  PubMed          Journal:  Food Res Int        ISSN： 0963-9969            Impact factor:   6.475


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  7 in total

Review 1.  One Health Probiotics as Biocontrol Agents: One Health Tomato Probiotics.

Authors:  Natalya Harutyunyan; Almagul Kushugulova; Narine Hovhannisyan; Astghik Pepoyan
Journal:  Plants (Basel)       Date:  2022-05-18

2.  Lactiplantibacillus plantarum CCMA 0743 and Lacticaseibacillus paracasei subsp. paracasei LBC-81 metabolism during the single and mixed fermentation of tropical fruit juices.

Authors:  Hugo Calixto Fonseca; Dirceu de Sousa Melo; Cíntia Lacerda Ramos; Disney Ribeiro Dias; Rosane Freitas Schwan
Journal:  Braz J Microbiol       Date:  2021-10-09       Impact factor: 2.214

3.  Antioxidant properties of a vegetable-fruit beverage fermented with two Lactobacillus plantarum strains.

Authors:  Xiaoxing Yang; Jiachun Zhou; Liqiang Fan; Zhen Qin; Qiming Chen; Liming Zhao
Journal:  Food Sci Biotechnol       Date:  2018-06-25       Impact factor: 2.391

4.  Mango and carrot mixed juice: a new matrix for the vehicle of probiotic lactobacilli.

Authors:  Patrícia Martins de Oliveira; Bruno Ricardo de Castro Leite Júnior; Eliane Maurício Furtado Martins; Maurilio Lopes Martins; Érica Nascif Rufino Vieira; Frederico Augusto Ribeiro de Barros; Marcelo Cristianini; Nataly de Almeida Costa; Afonso Mota Ramos
Journal:  J Food Sci Technol       Date:  2020-05-15       Impact factor: 2.701

5.  Lactic Fermentation as an Efficient Tool to Enhance the Antioxidant Activity of Tropical Fruit Juices and Teas.

Authors:  Amandine Fessard; Ashish Kapoor; Jessica Patche; Sophie Assemat; Mathilde Hoarau; Emmanuel Bourdon; Theeshan Bahorun; Fabienne Remize
Journal:  Microorganisms       Date:  2017-05-10

6.  Characterization of Diversity and Probiotic Efficiency of the Autochthonous Lactic Acid Bacteria in the Fermentation of Selected Raw Fruit and Vegetable Juices.

Authors:  Xinxing Xu; Dongsheng Luo; Yejun Bao; Xiaojun Liao; Jihong Wu
Journal:  Front Microbiol       Date:  2018-10-23       Impact factor: 5.640

7.  Effect of Lactic Acid Fermentation on Volatile Compounds and Sensory Characteristics of Mango (Mangifera indica) Juices.

Authors:  Juliana Mandha; Habtu Shumoy; Jolien Devaere; Joachim J Schouteten; Xavier Gellynck; Ann De Winne; Athanasia O Matemu; Katleen Raes
Journal:  Foods       Date:  2022-01-28
  7 in total

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