Metabolomic changes and biological activities during the lacto-fermentation of jackfruit juice using Lactobacillus casei ATCC334

• Main Authors: Muhialdin, Belal J., Meor Hussin, Anis Shobirin, Kadum, Hana, Abdul Hamid, Azizah, Jaafar, Ahmad Haniff
• Format: Article
• Published: Academic Press 2021
• Online Access: http://psasir.upm.edu.my/id/eprint/94161/; https://www.sciencedirect.com/science/article/pii/S0023643821000931

This study aimed to evaluate the potential for developing probiotic beverage using jackfruit juice via lacto-fermentation with Lactobacillus casei ATCC334. The viable cells count was significantly (p < 0.05) increased from 6 Log10 CFU mL−1 to 8.176 Log10 CFU mL−1 after fermentation for 24 h at 37...