2022-05-12

Bio-Control Ability of Lactic Acid Bacteria and Bifidobacteria Against Ochratoxin a During Grape Juice Fermentation

These results indicated that Lr-6133 could not only accords with the physicochemical indexes of fermented grape juice, but also had the best effect of comprehensive removal of OTA in grape juice.


→ read the fulll article

research



Previous post
Uncle Matt’s Organic Launches Zero Sugar Lemonade Juice Box Line for Kids The shelf-stable line contains zero added sugars, is sweetened with stevia and boosted with 150% DV Vitamin C, plus 25% DV Vitamin D and Zinc for immune support.
Next post
Changes in quality attributes of pulsed light and thermally treated mixed fruit beverages during refrigerated storage condition Pulsed light (3000 J/cm2) increased the shelf-life of juice to 45 days. Pulsed light preserved 61% more antioxidants and 38% more phenolics than thermal treatment.