Valorization of Parmentiera aculeata juice in growth of probiotics in submerged culture and their postbiotic production: a first approach to healthy foods
Author:
Funder
Tecnológico Nacional de México
Publisher
Springer Science and Business Media LLC
Subject
Genetics,Molecular Biology,General Medicine,Biochemistry,Microbiology
Link
https://link.springer.com/content/pdf/10.1007/s00203-022-03295-w.pdf
Reference41 articles.
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2. Alemneh ST, Emire SA, Hitzmann B (2021) Teff-based probiotic functional beverage fermented with Lactobacillus rhamnosus and Lactobacillus plantarum. Foods 10:2333. https://doi.org/10.3390/FOODS10102333
3. Andrade-Cetto A, Heinrich M (2005) Mexican plants with hypoglycaemic effect used in the treatment of diabetes. J Ethnopharmacol 99:325–348. https://doi.org/10.1016/j.jep.2005.04.019
4. Angón-Galván, P. (2006). Caracterización parcial del fruto Parmentiera edulis. Dissertation, Universidad Tecnológica de la Mixteca
5. Bernal Castro CA, Díaz-Moreno C, Gutiérrez-Cortés C (2017) Probióticos y prebióticos en matrices de origen vegetal: avances en el desarrollo de bebidas de frutas. Revista Chilena De Nutrición 44(4):383–392. https://doi.org/10.4067/S0717-75182017000400383
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