Use of autochthonous lactic acid bacteria starters to ferment mango juice for promoting its probiotic roles.

Liao, Xue-Yi; Guo, Li-Qiong; Ye, Zhi-Wei; Qiu, Ling-Yan; Gu, Feng-Wei; Lin, Jun-Fang

Liao, Xue-Yi; Guo, Li-Qiong; Ye, Zhi-Wei; Qiu, Ling-Yan; Gu, Feng-Wei; Lin, Jun-Fang.

Afiliación

Liao XY; a Department of Bioengineering, College of Food Science , South China Agricultural University , Guangzhou , Guangdong , China.
Guo LQ; b School of Chemical Engineering and Food Science , Hu Bei University of Arts and Science , Xiang Yang , Hubei , China.
Ye ZW; a Department of Bioengineering, College of Food Science , South China Agricultural University , Guangzhou , Guangdong , China.
Qiu LY; a Department of Bioengineering, College of Food Science , South China Agricultural University , Guangzhou , Guangdong , China.
Gu FW; a Department of Bioengineering, College of Food Science , South China Agricultural University , Guangzhou , Guangdong , China.
Lin JF; a Department of Bioengineering, College of Food Science , South China Agricultural University , Guangzhou , Guangdong , China.

Prep Biochem Biotechnol ; 46(4): 399-405, 2016 May 18.

Article en En | MEDLINE | ID: mdl-26176886

Asunto(s)

Fermentación; Lactobacillaceae/metabolismo; Mangifera/metabolismo; Probióticos; Genotipo; Lactobacillaceae/genética; Filogenia

Palabras clave

Antioxidation; autochthonous lactic acid bacteria; diacetyl; mango juice; mannitol

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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Lactobacillaceae / Probióticos / Mangifera / Fermentación Idioma: En Revista: Prep Biochem Biotechnol Asunto de la revista: BIOQUIMICA / BIOTECNOLOGIA Año: 2016 Tipo del documento: Article País de afiliación: China

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