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Updated: Jan 13, 2026

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
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カシューナッツ抽出物ベースのプロバイオティクス発酵飲料へのピタヤ果肉添加の影響

Maristela Luft Palauro1, Thamara Rosa de Souza1, Maressa Caldeira Morzelle1

  • 1Federal University of Mato Grosso - UFMT, Department of Food and Nutrition, Faculty of Nutrition, Cuiabá, MT 78060-900, Brazil.

Letters in applied microbiology
|January 10, 2026
PubMed
まとめ

カシューベースのプロバイオティクス飲料にピタヤ果肉を添加すると、プロバイオティクスの生存率が維持され、酸性度を変化させることなく感覚受容性が向上しました。この果物の添加は、魅力的な植物ベースの発酵飲料を開発するための有望な戦略です。

キーワード:
機能性食品発酵果物プロバイオティクス感覚評価野菜エキス

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