Quality enhancement of prickly pears (Opuntia sp.) juice through probiotic fermentation using Lactobacillus fermentum - ATCC 9338
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- 作者：Sandeep K. Pandaa ; sandeeppanda2212@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Sunil K. Beherab ; X. Witness Qakua ; Sudharshan Sekara ; Derek T. Ndintehc ; H.M. Nanjundaswamyd ; Ramesh C. Raye ; Eugenie Kayitesia
- 关键词：Lactobacillus fermentum ; Prickly pears ; Probiotic fermentation ; Sensory evaluation
- 刊名：LWT - Food Science and Technology
- 出版年：2017
- 出版时间：January 2017
- 年：2017
- 卷：75
- 期：Complete
- 页码：453-459
- 全文大小：548 K
文摘
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The study demonstrates the value addition of prickly pears.
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GC-MS study indicated the disintegration of some risky organic compounds.
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The product is well accepted by the consumers.