Citation to this article as recorded by
Role of Probiotic Microbes Exerting Nutritional Properties Advances in Probiotics |
Fortification of γ-aminobutyric acid and bioactive compounds in
Cucurbita moschata by novel two-step fermentation using Bacillus subtilis and
Lactobacillus plantarum LWT |
Development of potentially probiotic and synbiotic pumpkin frozen
desserts CyTA - Journal of Food Vol. 17, Issue 1, 251, 2019 |
Fortification of dextran and mannitol in sweet pumpkin by fermentation with Leuconostoc mesenteroides SM Korean Journal of Food Preservation Vol. 23, Issue 5, 718, 2016 |
Suitability Analysis of 17 Probiotic Type Strains of Lactic Acid Bacteria as Starter for Kimchi Fermentation Foods Vol. 10, Issue 6, 1435, 2021 |
How to cite this article
P. Semjonovs, I. Denina, A. Fomina, L. Sakirova, L. Auzina, A. Patetko and D. Upite, 2013. Evaluation of Lactobacillus reuteri Strains for Pumpkin (Cucurbita
pepo L.) Juice Fermentation. Biotechnology, 12: 202-208.
DOI: 10.3923/biotech.2013.202.208
URL: https://scialert.net/abstract/?doi=biotech.2013.202.208
DOI: 10.3923/biotech.2013.202.208
URL: https://scialert.net/abstract/?doi=biotech.2013.202.208