Changes of microbial population and some components in carrot juice during fermentation with selected Bifidobacterium strains

Process Biochemistry

Volumn 43, Issue 8, 2008, Pages 816-821

  Kun, Szilárd ^a   Rezessy Szabó, Judit M ^a   Nguyen, Quang D ^a   Hoschke, Ágoston ^a  

^a Institute of Entrepreneurship and Innovation   (Hungary)

Author keywords

Bifidobacterium; Carotenoids; Carrot juice; Fermentation; Organic acid; Probiotic

Indexed keywords

AGRICULTURAL PRODUCTS; BIOCHEMICAL ENGINEERING; CANNING; DAIRY PRODUCTS; FOOD PRESERVATION; RAW MATERIALS; SUGARS; WELL STIMULATION;

BIFIDOBACTERIA; BIFIDOBACTERIUM STRAINS; CARROT JUICES; DETECTION LIMIT (DL); FOOD MATRIXES; HUMAN HEALTH; LACTOSE INTOLERANCE; MICROBIAL POPULATIONS; MILK PROTEINS; NUTRIENT SUPPLEMENTATION; PROBIOTIC; PROBIOTICS;

FOOD PRODUCTS PLANTS;

BACTERIA (MICROORGANISMS); BIFIDOBACTERIUM; BIFIDOBACTERIUM BIFIDUM; DAUCUS CAROTA;

EID: 47049088508     PISSN: 13595113     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.procbio.2008.03.008     Document Type: Article

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