Kinetic profile and anti-diabetic potential of fermented punica granatum juice using lactobacillus casei
Lactobacillus casei NRRL-B-1922 was used to ferment whole fruit juice of Punica granatum. P. granatum which is also known as pomegranate could support the growth of L. casei even without nutrient supplementation. This can be seen from the maximum specific growth rate of the strain in shake flasks (0...
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| Main Authors: | , , , |
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| Format: | Article |
| Published: |
Elsevier Ltd.
2020
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| Subjects: | |
| Online Access: | http://eprints.utm.my/id/eprint/86642/ https://dx.doi.org/10.1016/j.procbio.2020.01.014 |
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