INFLUENCE OF CELL-FREE SUPERNATANT OF LACTIC ACID BACTERIA AS ADDITIVE IN PRESERVATION OF PINEAPPLE JUICE
This research explored the use of cell-free supernatant from Lactic Acid Bacteria (LAB) as a preservative in pineapple juice. LAB strains, Levilactobacillus brevis and Lactiplantibacillus spp., were sourced from healthy pineapple and soursop fruits, identified through standard biochemical analyses,...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Stefan cel Mare University of Suceava
2025-03-01
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| Series: | Food and Environment Safety |
| Subjects: | |
| Online Access: | https://fens.usv.ro/index.php/FENS/article/view/1313/1169 |
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