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Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
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Evaluation of sapodilla pulp as a matrix for probiotic fermentation: Physicochemical changes, antioxidant potential,

Shênia S Monteiro1, Newton C Santos1, Raphael L J Almeida2

  • 1Federal University of Campina Grande, Campina Grande, PB, Brazil.

International Journal of Food Microbiology
|March 26, 2025
PubMed

Keywords:
Lacticaseibacillus paracasei subsp. paracaseiLacticaseibacillus rhamnosusStorageTropical fruitsbifidobacterium animalis subsp. lactis

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