Metabolomic changes and biological activities during the lacto-fermentation of jackfruit juice using Lactobacillus casei ATCC334

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Metabolomic changes and biological activities during the lacto-fermentation of jackfruit juice using Lactobacillus casei ATCC334

This study aimed to evaluate the potential for developing probiotic beverage using jackfruit juice via lacto-fermentation with Lactobacillus casei ATCC334. The viable cells count was significantly (p < 0.05) increased from 6 Log10 CFU mL−1 to 8.176 Log10 CFU mL−1 after fermentation for 24 h at 37...

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Bibliographic Details
Main Authors:	Muhialdin, Belal J., Meor Hussin, Anis Shobirin, Kadum, Hana, Abdul Hamid, Azizah, Jaafar, Ahmad Haniff
Format:	Article
Published:	Academic Press 2021
Online Access:	http://psasir.upm.edu.my/id/eprint/94161/

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