Production and Properties of Probiotic Soursop Juice Using Pediococcus pentosaceus LBF2 as Starter
Stephanie Clara Akpeji, Bukola Christianah Adebayo-Tayo, Jadesola Fawzhia Sanusi & Solomon Omoniyi Alao · International Journal of Biochemistry Research & Review · 2017
Aims: Production of probiotic soursop juice and determination of properties of the juice samples for 3 weeks of storage at 4°C. Study Design: To determine the properties of soursop juice produced using Pediococcus pentosaceus LBF2 as starter culture. Place and Duration of Study:...
Open access
Research Article
10.9734/IJBCRR/2017/32954