<i>Lactiplantibacillus plantarum</i> KABP051: Stability in Fruit Juices and Production of Bioactive Compounds During Their Fermentation.

ABSTRACT: The lactic fermentation of fruit and vegetable juices by well-characterised probiotics remains relatively underexplored. We have investigated the stability and impact of Lactiplantibacillus plantarum KABP051 fermentation on orange, apple, and peach juices by microbiological, physicochemical, and sensory evaluation means. For each fruit juice, three different samples were analysed: original fruit juice without probiotic as blank (B), fruit juice inoculated with 10⁷ CFU/mL of probiotic without fermentation (P), and fruit juice inoculated with 10⁷ CFU/mL of probiotic and fermented at 37 °C for 24 h (PF). P samples displayed good stability throughout the study, and PF samples showed an initial increase in CFUs accompanied by a change in pH, confirming the ability o

SUBMITTER: Rizzi F 

PROVIDER: S-EPMC11640170 | biostudies-literature | 2024 Nov

REPOSITORIES: biostudies-literature