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- W1569798975 abstract "Probiotics foods represent one of the largest sectors in functional food markets. Most of the available probiotic products are some form of dairy, despite the continuous growth of the non-dairy probiotic sector, with products like soy-based drinks, fruit-based foods, and other cereal-based products. Both non-dairy (in general) and soy-based probiotic products represent a huge growth potential for the food industry, and may be widely explored through the development of new ingredients, processes, and products. For this purpose, new studies must be carried out to: test ingredients, explore more options of media that have not yet been industrially utilized, reengineer products and processes, towards potentially meet the demands of lactose-intolerant and vegetarian consumers for new nourishing and palatable probiotic products [1]." @default.
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- W1569798975 date "2013-01-30" @default.
- W1569798975 modified "2023-10-16" @default.
- W1569798975 title "Fermentation of Vegetable Juices by Lactobacillus Acidophilus LA-5" @default.
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- W1569798975 doi "https://doi.org/10.5772/51309" @default.
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