Fermentation of Lulo Juice with <i>Lactobacillus reuteri</i> CECT 925. Properties and Effect of High Homogenization Pressures on Resistance to In Vitro Gastrointestinal Digestion

Fermentation of Lulo Juice with <i>Lactobacillus reuteri</i> CECT 925. Properties and Effect of High Homogenization Pressures on Resistance to In Vitro Gastrointestinal Digestion

The aim of this study was to evaluate the use of lulo juice as substrate for producing a potentially probiotic beverage with <i>Lactobacillus reuteri</i> CECT 925. Lulo juices at two pH levels and two levels of HPH treatment have been considered to evaluate the effect of these variables...

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Bibliographic Details
Main Authors: Leidy Indira Hinestroza-Córdoba, Ester Betoret, Lucía Seguí, Cristina Barrera, Noelia Betoret
Format: article
Language:EN
Published: MDPI AG 2021
Subjects:
non-thermal treatment
tropical fruit juices
probiotics
functional food
Technology
T
Engineering (General). Civil engineering (General)
TA1-2040
Biology (General)
QH301-705.5
Physics
QC1-999
Chemistry
QD1-999
Online Access:https://doaj.org/article/c7985c88b76a487e95f587c05cc8178e
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https://doaj.org/article/c7985c88b76a487e95f587c05cc8178e

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