Production of probiotic mango juice by fermentation of lactic acid bacteria

Korean Journal of Microbiology and Biotechnology

Volumn 43, Issue 2, 2015, Pages 120-125

  Reddy, Lebaka Veeranjaneya ^a   Min, Ju Hee ^b   Wee, Young Jung ^b  

^a YOGI VEMANA UNIVERSITY   (India)

^b Yeungnam University   (South Korea)

Author keywords

Fermentation; Lactic acid bacteria; Mango juice; Probiotic beverage

Indexed keywords

CARBOXYLIC ACID; PROBIOTIC AGENT; LACTIC ACID; SUGAR;

ACIDITY; ARTICLE; CELL VIABILITY; COLONY FORMING UNIT; CRYOPRESERVATION; FERMENTATION; FRUIT JUICE; LACTIC ACID BACTERIUM; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS PLANTARUM; MANGO; NONHUMAN; PH; POPULATION; SUBSTRATE CONCENTRATION; SUGAR INTAKE; BACTERIAL METABOLISM; BACTERIAL STRAIN; CARBON SOURCE; CELL COUNT; CELL POPULATION; COMPARATIVE STUDY; ENERGY RESOURCE; LACTOBACILLUS CASEI; MANGO JUICE;

LACTOBACILLUS PLANTARUM;

EID: 84938381251     PISSN: 02572389     EISSN: None     Source Type: Journal    
DOI: 10.4014/mbl.1504.04007     Document Type: Article

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