Lactobacillus bulgaricus and Improved Consumer Acceptance

• Probiotification of a Tropical Juice Blend using Lactobacillus bulgaricus and Lactobacillus plantarum: A Preliminary Study.

  • 2025-06-19
  • Recent advances in food, nutrition & agriculture 16
  • • Carmencita Duberry
    • Rohanie Maharaj
    • Dimple Singh-Ackbarali
    • Vishal Ganessingh

  • PubMed: 40551693
  • DOI: 10.2174/012772574x394951250611073352

  1 Insight on

  • Improved Consumer Acceptance

  • Low evidence

  Sensory analysis indicated higher consumer acceptance of the fermented juice blends over a commercial probiotic beverage in terms of appearance, fruity flavour, sweetness, and mouthfeel.

  Effect

  Beneficial

  Effect size

  Moderate