Enrichment of nutritional value of Phyllanthus emblica fruit juice using the probiotic bacterium, Lactobacillus paracasei HII01 mediated fermentation

• Main Authors: Sartjin Peerajan, Chaiyavat Chaiyasut, Sasithorn Sirilun, Khontaros Chaiyasut, Periyanaina Kesika, Bhagavathi Sundaram Sivamaruthi
• Format: Journal
• Published: 2018
• Subjects: Agricultural and Biological Sciences; Biochemistry, Genetics and Molecular Biology
• Online Access: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84963760311&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/55073
• Institution: Chiang Mai University

© 2016 Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved. The fermented herbal juices are capable of curing and preventing diseases and reducing the aging progress. The present study was performed to investigate the fermentation of Phyllanthus emblica fruit by Lac...