Fermentation by Probiotic <i>Lactobacillus gasseri</i> Strains Enhances the Carotenoid and Fibre Contents of Carrot Juice

Fermentation by Probiotic <i>Lactobacillus gasseri</i> Strains Enhances the Carotenoid and Fibre Contents of Carrot Juice

Carrot juice (straight, 8.5 Brix and concentrated, 15.2 Brix) was fermented by lactic acid bacteria (<i>Lactobacillus gasseri</i> strain DSM 20604 or DSM 20077). Fermentation enhanced the nutritional profile of carrot juice. There was a greater sugar reduction (27%) in fermented straight...

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Bibliographic Details
Main Authors: Yue Xu, Mya Myintzu Hlaing, Olga Glagovskaia, Mary Ann Augustin, Netsanet Shiferaw Terefe
Format: Article
Language:English
Published: MDPI AG 2020-12-01
Series:Foods
Subjects:
fructosyltransferases
<i>Lactobacillus gasseri</i> DSM 20604
<i>Lactobacillus gasseri</i> DSM 20077
reduced calorie
carrot juice
polysaccharides
Online Access:https://www.mdpi.com/2304-8158/9/12/1803

Internet

https://www.mdpi.com/2304-8158/9/12/1803

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