tailieunhanh - Fermentation of pomegranate juice by lactic acid bacteria
This study was undertaken to develop the fermented pomegranate beverage using probiotic lactic acid bacteria and to study the storage stability and biochemical properties of fermented pomegranate beverage. Pomegranate juice alone and blended with different proportion of kokum juice was inoculated with a 24 hr old lactic acid bacteria culture and incubated at 37°C for 72 hr. Bio-chemical changes in pH, TSS, acidity, antioxidant activity, total phenol content and lactic acid bacterial survival at cold storage (4ºC) conditions were analyzed. | Fermentation of pomegranate juice by lactic acid bacteria
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