Optimizing growth conditions of probiotic strain Lactobacillus casei in apple juice
published by Aِl-Baath University
in 2017
in
and research's language is
العربية
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Abstract in English
The study investigated the survival ability of probiotic Lactobacillus
casei in apple juice to produce functional juice ,as well as,
optimizing the growth conditions of L.casei in apple juice including
concentration, temperature ,inoculum size using Response Surface
Methodology as statistical method.
References used
Corbo, M. R., Bevilacqua, A., Petruzzi, L., Casanova, F. P. and M Sinigaglia . 2014. Functional beverages: The emerging side of functional foods commercial trends, research, and health implications. Food Sci. Food Saf Compr. Rev, 13, 1192-1206
Ding, W. K. and Shah, N. P. 2008. Survival of free and microencapsulated probiotic bacteria in orange and apple juices. Int. Food Res. J, 15, 219-232
Fenech, M., Baghurst, P., Luderer, W., Turner, J., Record, S., Ceppi, M. and Bonassi, S. 2005. Low intake of calcium, folate, nicotinic acid, vitamin E, retinol, b-carotene and high intake of pantothenic acid, biotin and riboflavin are significantly associated with increased genome instability-results from a dietary intake and micronucleus index survey in South Australia. Carcinogenesis, 26, 991-999