Production of a potentially synbiotic fermented Cornelian cherry (Cornus mas L.) beverage using Lactobacillus paracasei K5 immobilized on wheat bran
I Mantzourani, A Terpou, A Alexopoulos… - Biocatalysis and …, 2019 - Elsevier
The aim of this study was the production of a novel, potentially synbiotic beverage by
fermentation of Cornelian cherry juice using Lactobacillus paracasei K5 cells, free or
immobilized on wheat bran. Fermentations were carried out for 24 h followed by cold
storage of the juices for 4 weeks. The fermentation performance of the free or immobilized L.
paracasei K5 was monitored and proved by residual sugar and organic acids analysis, while
the concentration of ethanol was maintained at low levels (0.2–0.7% v/v). The total phenolics …
fermentation of Cornelian cherry juice using Lactobacillus paracasei K5 cells, free or
immobilized on wheat bran. Fermentations were carried out for 24 h followed by cold
storage of the juices for 4 weeks. The fermentation performance of the free or immobilized L.
paracasei K5 was monitored and proved by residual sugar and organic acids analysis, while
the concentration of ethanol was maintained at low levels (0.2–0.7% v/v). The total phenolics …
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