Effects of Probiotic Fermented Fruit Juice-Based Biotransformation by Lactic Acid Bacteria and CNCM I-745 on Anti-Salmonella and Antioxidative Properties.

Fermentation is an effective process for providing various beneficial effects in functional beverages. Lactic acid bacteria and yeast fermentation-based biotransformation contribute to enhancement of nutritional value and digestibility, including lactose intolerance reduction and control of infections. In this study, the probiotic fermented fruit juice (PFJ) was produced by TISTR 1465, TISTR 1112, and CNCM I-745 while mixed fruit juice (MFJ) was used as the basic medium for microorganism growth.