Fortification and fermentation of non-diary products with probiotic lactobacilli
- By Xiaomeng Wang, Jian Li - 16 Dec 2022
- Journal of Biomedicine and Biosensors, Volume: 2, Issue: 1, Pages: 20 - 25
- Received: 2 February 2022; Accepted: 5 March 2022; First Online: 30 March 2022
Surveys and studies on the non-diary probiotic beverages and foods are developing continuously, the vegetables and fruit juices is showing a promising growth on the pro-biotics. In this study, the Fortification and fermentation of non-diary products with probiotic lactobacilli has been performed. Fermentation of the fruit juices is a long process, by the application of water bath it has been performed to make it a quick.
Keywords: cholesterol, fiber chain, pH Analysis