Comparative analysis of Lactobacillus spp. fermentation in five fruit drinks: impacts on lactic acid production and cell viability

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Comparative analysis of Lactobacillus spp. fermentation in five fruit drinks: impacts on lactic acid production and cell viability

Fruit drinks, which contain at least 5% fruit juice and are typically non-fermented, provide a promising base for developing non-dairy functional beverages. Fermenting these drinks with lactic acid bacteria (LAB), recognized as safe for consumption, could enhance their health benefits and functional...

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Bibliographic Details
Main Authors:	Nurhazwani Sa’aid, Joo, Shun Tan, Mohd Shamzi Mohamed, Muthulakshmi, Lakshmanan
Format:	Article
Language:	English
Published:	Penerbit Universiti Kebangsaan Malaysia 2025
Online Access:	http://journalarticle.ukm.my/25924/ http://journalarticle.ukm.my/25924/1/MD%206.pdf

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