Development of synbiotic beverage from beetroot juice using beneficial probiotic Lactobacillus Casei 431
A beetroot beverage with Lactobacillus casei 431 as the probiotic microorganism was tested for sensory acceptability at 3 fermentation periods of 2, 4 and 6 hours at 37oC. The beverage fermented for 2 hours yielded the highest overall sensory acceptability. L. casei 431 grew well and reached nearly...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Ruhuna
2016-12-01
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| Series: | Ruhuna Journal of Science |
| Subjects: | |
| Online Access: | https://rjs.sljol.info/articles/10.4038/rjs.v7i2.20/galley/30/download/ |