Fig Juice Fermented with Lactic Acid Bacteria as a Nutraceutical Product

Sima Khezri ¹, Parvin Dehghan ² * , Razzagh Mahmoudi ³, Mahdi Jafarlou ⁴

Cited by CrossRef: 12

1- Arum Dalu K, Nurhayati N, Jayus J. In Vitro Modulation of Fecal Microflora Growth Using Fermented “Pisang Mas” Banana and Red Guava Juices. Curr Res Nutr Food Sci. 2019;7(2):449 [Crossref]

2- Nazhand A, Souto E, Lucarini M, Souto S, Durazzo A, Santini A. Ready to Use Therapeutical Beverages: Focus on Functional Beverages Containing Probiotics, Prebiotics and Synbiotics. Beverages. 2020;6(2):26 [Crossref]

3- Soto L, Sirini N, Frizzo L, Zbrun M, Zimmermann J, Ruiz M, Rosmini M, Sequeira G, Miotti C, Signorini M. Lactic acid bacteria viability in different refrigerated food matrices: a systematic review and Meta‑analysis. Critical Reviews in Food Science and Nutrition. 2023;63(33):12178 [Crossref]

4- Yao P, Zhao S, Cheng L, Zhao C. Effects of different fermentation methods on chemical composition, antioxidant activity, and enzymatic inhibition of fermented fig juice. CyTA - Journal of Food. 2024;22(1) [Crossref]

5- Cunha Júnior P, Oliveira L, Gouvêa L, Alcantara M, Rosenthal A, Ferreira E. Symbiotic drink based on Brazil nuts (Bertholletia excelsa H.B.K): production, characterization, probiotic viability and sensory acceptance. Cienc Rural. 2021;51(2) [Crossref]

6- Khezri S, Khezerlou A, Dehghan P. Antibacterial activity of Artemisia persica Boiss essential oil against Escherichia coli O157 : H7 and Listeria monocytogenes in probiotic Doogh . J Food Process Preserv. 2021;45(5) [Crossref]

7- Furtado L, Martins M, Ramos A, Silva R, Leite Junior B, Martins E. Viability of probiotic bacteria in tropical mango juice and the resistance of the strains to gastrointestinal conditions simulated in vitro. SCA. 2019;40(1):149 [Crossref]

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