Lactobacillus paracasei hii01 mediated fermentation of Syzygium cumini L. Fruits: Assessment of changes in phenolic content and antioxidant capacity

• Main Authors: Sasithorn Sirilun, Bhagavathi Sundaram Sivamaruthi, Periyanaina Kesika, Sartjin Peerajan, Chaiyavat Chaiyasut
• Format: Journal
• Published: 2018
• Subjects: Medicine; Pharmacology, Toxicology and Pharmaceutics
• Online Access: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85048213913&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/58905
• Institution: Chiang Mai University

© 2018 The Authors. Objective: Syzygium cumini L. fruits are reported for several pharmacological applications and winemaking. The present study was conducted to develop and analyze the phytochemical content, and antioxidant properties of lactic acid bacteria mediated fermented S. cumini fruit juice...