Antimicrobial and Antioxidant Properties of Fermented Guava Jelly
Mayuri Rastogi,
Bushra Shaida,
Vandana Singh
et al.
Abstract:The dietary diversity and increased food scarcity demands sustainable food system worldwide. Guava are widely cultivated throughout the tropical region and known for its significant nutritional contents. The present study was conducted with aim to develop a nutritionally rich fermented guava jelly to increase the antioxidants and antimicrobial properties of innovative food product. The pasteurized Guava pulp with sucrose was fermented with Lactobacillus brevis strain KU15152, for 72 hours, at 37°C. and further… Show more
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