Characterisation of physicochemical properties, anti-hyperglycaemic effects, and probiotic potentials in fermented pumpkin drink utilising Lactobacillus mali isolated from water kefir

Pumpkin has been reported to be a good probiotic delivery vehicle, but it has a short shelf life, is susceptible to enzymatic browning, and prone to microbial spoilage. Pumpkin could be transformed into a value-added beverage through the fermentation by LAB. In the present work, the probiotic viabil...

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Bibliographic Details

Main Authors:	Koh, W. Y, Lim, X. X, Uthumporn, U, Tan, T. C, Kobun, R., Rasti, B
Format:	Article
Language:	en
Published:	Universiti Putra Malaysia 2024
Subjects:	RJ370-550 Diseases of children and adolescents SB1-1110 Plant culture
Online Access:	https://eprints.ums.edu.my/id/eprint/43741/1/FULL%20TEXT.pdf https://eprints.ums.edu.my/id/eprint/43741/ https://doi.org/10.47836/ifrj.31.2.11
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