Probiotic potential of noni juice fermented with lactic acid bacteria and bifidobacteria

International Journal of Food Sciences and Nutrition

Volumn 60, Issue SUPPL. 6, 2009, Pages 98-106

  Wang, Chung Yi ^a   Ng, Chang Chai ^a   Su, Hsuan ^a   Tzeng, Wen Sheng ^a   Shyu, Yuan Tay ^a  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

Author keywords

Bifidobacteria; Fermentation; Lactic acid bacteria; Noni; Probiotic

Indexed keywords

ANTIOXIDANT; LACTIC ACID; PROBIOTIC AGENT;

ARTICLE; BACTERIAL COUNT; BEVERAGE; BIFIDOBACTERIUM; CHEMISTRY; COLD; COMPARATIVE STUDY; DIET; ETHNOLOGY; FEASIBILITY STUDY; FERMENTATION; FOOD STORAGE; FRUIT; GROWTH, DEVELOPMENT AND AGING; HUMAN; IMMUNOMODULATION; LACTOBACILLUS CASEI; LACTOBACILLUS PLANTARUM; METABOLISM; MICROBIAL VIABILITY; MICROBIOLOGY; MORINDA; PH; TAIWAN;

ANTIOXIDANTS; BEVERAGES; BIFIDOBACTERIUM; COLD TEMPERATURE; COLONY COUNT, MICROBIAL; DIET; FEASIBILITY STUDIES; FERMENTATION; FOOD STORAGE; FRUIT; HUMANS; HYDROGEN-ION CONCENTRATION; IMMUNOMODULATION; LACTIC ACID; LACTOBACILLUS CASEI; LACTOBACILLUS PLANTARUM; MICROBIAL VIABILITY; MORINDA; PROBIOTICS; TAIWAN;

BACTERIA (MICROORGANISMS); LACTOBACILLUS PLANTARUM; MORINDA CITRIFOLIA;

EID: 77951447576     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09637480902755095     Document Type: Article

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