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      One-Click Submission System Now Available for SO Preprints, learn more on how this works in our blog post and don't forget to check the video, too!

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      VIABILITY OF LACTIC ACID BACTERIA ( L. acidophilus) IN PROBIOTIC READY TO DRINK JUICES

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            Abstract

            Content

            Author and article information

            Journal
            Title: ScienceOpen Preprints
            Publisher: ScienceOpen
            Publication date (Electronic preprint): 21 January 2024
            Affiliations
            [1 ] Cavite State University, Indang, Philippines ( https://ror.org/043say313)
            [2 ] Hiroshima University ( https://ror.org/03t78wx29)
            Author notes
            Author information
            https://orcid.org/0000-0001-7245-0009
            Article
            DOI: 10.14293/PR2199.000670.v1
            SO-VID: 36483c85-80af-4623-b9b8-7876534a6ff0
            License:

            This work has been published open access under Creative Commons Attribution License CC BY 4.0 , which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Conditions, terms of use and publishing policy can be found at www.scienceopen.com .

            History
            Date received : 21 January 2024
            Categories

            Data availability: The datasets generated during and/or analysed during the current study are available from the corresponding author on reasonable request.
            ScienceOpen disciplines: Food science & Technology,Agriculture,Chemistry
            Keywords: Lactobacillus acidophilus,fruit and vegetables,ready-to-drink,probiotics

            References

            1. Mengesha Yizengaw, Tebeje Alemu, Tilahun Belay. A Review on Factors Influencing the Fermentation Process of Teff (Eragrostis teff) and Other Cereal-Based Ethiopian Injera. International Journal of Food Science. Vol. 2022:1–10. 2022. Hindawi Limited. [Cross Ref]

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