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197 related items for PubMed ID: 39201566

  • 1. Blackberry Juice Fermented with Two Consortia of Lactic Acid Bacteria and Isolated Whey: Physicochemical and Antioxidant Properties during Storage.
    Lugo-Zarate L, Delgado-Olivares L, Cruz-Cansino NDS, González-Olivares LG, Castrejón-Jiménez NS, Estrada-Luna D, Jiménez-Osorio AS.
    Int J Mol Sci; 2024 Aug 15; 25(16):. PubMed ID: 39201566
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  • 3. Influence of Heat Treatment and Lactic Acid Fermentation on the Physical and Chemical Properties of Pumpkin Juice.
    Janiszewska-Turak E, Rybak K, Witrowa-Rajchert D, Pobiega K, Wierzbicka A, Ossowski S, Sękul J, Kufel A, Wiśniewska A, Trych U, Szczepańska-Stolarczyk J, Krzykowski A, Gramza-Michałowska A.
    Molecules; 2024 Sep 24; 29(19):. PubMed ID: 39407449
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  • 4. Influence of lactic acid fermentation on the phenolic profile, antioxidant activities, and volatile compounds of black chokeberry (Aronia melanocarpa) juice.
    Wang J, Wei B, Xu J, Jiang H, Xu Y, Wang C.
    J Food Sci; 2024 Feb 24; 89(2):834-850. PubMed ID: 38167751
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  • 5. Evaluation of fermentation assisted by Lactobacillus brevis POM, and Lactobacillus plantarum (TR-7, TR-71, TR-14) on antioxidant compounds and organic acids of an orange juice-milk based beverage.
    de la Fuente B, Luz C, Puchol C, Meca G, Barba FJ.
    Food Chem; 2021 May 01; 343():128414. PubMed ID: 33131951
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  • 6. Dual Role of Probiotic Lactic Acid Bacteria Cultures for Fermentation and Control Pathogenic Bacteria in Fruit-Enriched Fermented Milk.
    Borgonovi TF, Fugaban JII, Bucheli JEV, Casarotti SN, Holzapfel WH, Todorov SD, Penna ALB.
    Probiotics Antimicrob Proteins; 2024 Oct 01; 16(5):1801-1816. PubMed ID: 37572214
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  • 7. Lactic acid bacteria fermentation improves physicochemical properties, bioactivity, and metabolic profiles of Opuntia ficus-indica fruit juice.
    Wang H, He X, Li J, Wu J, Jiang S, Xue H, Zhang J, Jha R, Wang R.
    Food Chem; 2024 Sep 30; 453():139646. PubMed ID: 38762948
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  • 8. Variation of bitter components of the asparagus juices during lactic acid bacteria fermentation.
    Guan C, Yuan Y, Zhang W, Ding X, Zhang C, Chen D, Lu M, Gu R, Chen X.
    Biosci Biotechnol Biochem; 2021 Oct 21; 85(11):2300-2310. PubMed ID: 34506626
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  • 9. Biotransformation of phenolic profiles and improvement of antioxidant capacities in jujube juice by select lactic acid bacteria.
    Li T, Jiang T, Liu N, Wu C, Xu H, Lei H.
    Food Chem; 2021 Mar 01; 339():127859. PubMed ID: 32829244
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  • 10. Effect of lactic acid bacteria co-fermentation on antioxidant activity and metabolomic profiles of a juice made from wolfberry and longan.
    Zheng Z, Wei L, Zhu M, Qian Z, Liu J, Zhang L, Xu Y.
    Food Res Int; 2023 Dec 01; 174(Pt 1):113547. PubMed ID: 37986427
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  • 11. Effect of Green Tea Extract During Lactic Acid Bacteria Mediated Fermentation of Morinda citrifolia Linn. (Noni) Fruit Juice.
    Saelee M, Sivamaruthi BS, Sirilun S, Kesika P, Peerajan S, Chaiyasut C.
    Pak J Biol Sci; 2019 Jan 01; 22(10):486-493. PubMed ID: 31930838
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  • 15. Probiotic potential of noni juice fermented with lactic acid bacteria and bifidobacteria.
    Wang CY, Ng CC, Su H, Tzeng WS, Shyu YT.
    Int J Food Sci Nutr; 2009 Jan 01; 60 Suppl 6():98-106. PubMed ID: 19340670
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  • 16. Enhancement of the organic acid content and antioxidant capacity of yellow whey through fermentation with Lacticaseibacillus casei YQ336.
    Qian Z, Li Y, Hao Z, Zheng Z, Yang H, Li S, Xu S, Xu Y, Zhang L.
    World J Microbiol Biotechnol; 2023 Dec 26; 40(2):53. PubMed ID: 38146044
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  • 17. Lactiplantibacillus plantarum CCMA 0743 and Lacticaseibacillus paracasei subsp. paracasei LBC-81 metabolism during the single and mixed fermentation of tropical fruit juices.
    Fonseca HC, Melo DS, Ramos CL, Dias DR, Schwan RF.
    Braz J Microbiol; 2021 Dec 26; 52(4):2307-2317. PubMed ID: 34626345
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  • 18. Bioaccessibility and bioavailability of bioactive compounds from yellow mustard flour and milk whey fermented with lactic acid bacteria.
    Escrivá L, Manyes L, Vila-Donat P, Font G, Meca G, Lozano M.
    Food Funct; 2021 Nov 15; 12(22):11250-11261. PubMed ID: 34708849
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  • 19. Fermentation and Storage Characteristics of "Fuji" Apple Juice Using Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum: Microbial Growth, Metabolism of Bioactives and in vitro Bioactivities.
    Yang J, Sun Y, Gao T, Wu Y, Sun H, Zhu Q, Liu C, Zhou C, Han Y, Tao Y.
    Front Nutr; 2022 Nov 15; 9():833906. PubMed ID: 35223961
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  • 20. Survival of selenium-enriched lactic acid bacteria in a fermented drink under storage and simulated gastro-intestinal digestion.
    Martínez FG, Cuencas Barrientos ME, Mozzi F, Pescuma M.
    Food Res Int; 2019 Sep 15; 123():115-124. PubMed ID: 31284959
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