4.1 Review

Fruit based probiotic functional beverages: A review

Related references

Note: Only part of the references are listed.
Review Nutrition & Dietetics

Probiotication of Nutritious Fruit and Vegetable Juices: An Alternative to Dairy-Based Probiotic Functional Products

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Summary: This review provides an overview of plant-based probiotic drinks, highlighting their nutritional value, efficacy in treating different diseases, and market trends. It also emphasizes the importance of fermentability of carbon sources and quality monitoring in the production of these drinks. A comprehensive reference list of current plant-based probiotic drinks available in markets worldwide is provided.

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Summary: The biotransformation of organic wastes into high value-added products, particularly in the production of lactic acid, has gained significant attention. However, challenges such as achieving enhanced yield and productivity in large-scale fermentation still exist. Various solutions have been proposed, including the use of cheap substrates, improving yield and productivity, and eliminating inhibitors.

ENVIRONMENTAL CHEMISTRY LETTERS (2021)

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Fermentation of blueberry juices using autochthonous lactic acid bacteria isolated from fruit environment: Fermentation characteristics and evolution of phenolic profiles

Sujin Li et al.

Summary: This study isolated Lactobacillus plantarum and Lactobacillus fermentum strains adapted to unfavorable fruit environments, and explored their fermentation ability in blueberry juice. The fermentation significantly increased the phenolic compound content and antioxidant capacity of the juice.

CHEMOSPHERE (2021)

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Summary: Multi-strain probiotics composed of various bacteria and sometimes fungi offer multiple benefits to health, such as immune system regulation, pathogen inhibition, and disease alleviation. Despite their potential, the full extent of benefits from multi-strain probiotics is yet to be fully explored.

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