Changes of microbial population and some components in carrot juice during fermentation with selected Bifidobacterium strains

By S. Kun, J. Rezessy-szabó, Q. D. Nguyen, Á. Hoschke. 2008

157 citations recorded by the source corpus.

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

Review on Non-Dairy Probiotics and Their Use in Non-Dairy Based Products (2020, background): “Reference [80] demonstrated that carrot juice can support the growth of Bifidobacterium lactis Bb-12, Bifidobacterium bifidum B7 and Bifidobacterium bifidum B 3.”
Lactic Fermented Fruit or Vegetable Juices: Past, Present and Future (2020, background): “bifidum Decrease of 10%–20% of ‐carotene and 5%–25% of α‐ carotene [95]”
Influence of food matrices on probiotic viability – A review focusing on the fruity bases (2011, unknown): “lactis Bb-12 Juice Carrot I) þ (Kun et al., 2008) II) B.”
Effect of Fermentation of Pomegranate Juice by Lactobacillus plantarum and Lactobacillus acidophilus on the Antioxidant Activity and Metabolism of Sugars, Organic Acids and Phenolic Compounds (2013, background): “In other similar studies, this organic acid has also been reported as the main short fatty acid produced through lactic acid fermentation (Bergqvist et al., 2005; Kun et al., 2008).”