Optimization of the Fermentation of Cantaloupe Juice by Lactobacillus casei NRRL B-442

Food and Bioprocess Technology

Volumn 5, Issue 7, 2012, Pages 2819-2826

  Fonteles, Thatyane Vidal ^a   Costa, Mayra Garcia Maia ^a   de Jesus, Ana Laura Tibério ^a   Rodrigues, Sueli ^a  

^a FEDERAL UNIVERSITY OF CEARÁ   (Brazil)

Author keywords

Fermented juice; Lactobacillus casei B 442; Probiotics; Tropical juice

Indexed keywords

FERMENTATION; FOOD STORAGE;

EFFECT OF TEMPERATURE; FERMENTED JUICES; LACTOBACILLUS CASEI; LACTOBACILLUS CASEI B-442; MICROBIAL VIABILITY; OPTIMUM CONDITIONS; REFRIGERATED STORAGES; TROPICAL JUICES;

PROBIOTICS;

CUCUMIS; CUCUMIS MELO; LACTOBACILLUS CASEI;

EID: 84867553395     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0600-0     Document Type: Article

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