The performance of five fruit-derived and freeze-dried potentially probiotic Lactobacillus strains in apple, orange, and grape juices.
Estefânia Fernandes GarciaAmanda de Oliveira AraújoWinnie Alencar LucianoThatyane Mariano Rodrigues de AlbuquerqueNarciza Maria de Oliveira ArcanjoMarta Suely MadrugaMarcos Dos Santos LimaMarciane MagnaniMaria SaarelaFrancisca Nayara D D MenezesPublished in: Journal of the science of food and agriculture (2018)
Apple juice was the best substrate for the survival of the tested freeze-dried Lactobacillus strains over time. L. paracasei 108 and L. plantarum 49 were the strains presenting the best performance for incorporation in potentially probiotic fruit juices. © 2018 Society of Chemical Industry.