Sensorically and antimicrobially active metabolite production of Lactobacillus strains on Jerusalem artichoke juice.

Background: In the tubers of Jerusalem artichoke (Helianthus tuberosus L.) the main carbohydrate is the well-known prebiotic inulin, which is a good growth substrate for gut microorganisms. Jerusalem artichoke tuber is traditionally consumed boiled or pickled rather than in fermented form.