Figure 1. Changes in some physico-chemical parameters of fermented soursop juice using L. plantarum LB-1 during 64 hours while apply different SJ:SS ratio. (a) Total soluble solids (oBx), (b) Reducing sugars content (g/100mL), (c) pH, (d) Total titratable acidity (g/100mL)

From

Lactic Acid Fermentation Beverage from Soursop (Annona muricata L.) by Lactobacillus plantarum

Thi Hanh Nguyen, Ngoc Cham Nguyen, Thi Trang Nguyen, Van Hung Nguyen

Journal of Food and Nutrition Research. 2024, 12(6), 334-343 doi:10.12691/jfnr-12-6-2