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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
  • 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)
  • Figure 2. Changes in some physico-chemical parameters of fermented soursop juice using L. plantarum LB-1 during 64 hours while applying different total soluble solids (TSS) contents: (a) Total soluble solids (oBx), (b) Reducing sugars content (g/100mL), (c) pH, (d) Total titratable acidity (g/100mL)
  • Figure 3. Changes in some physico-chemical parameters of fermented soursop juice using L. plantarum LB-1 during 64 hours while applying different pH indexes. (a) Total soluble solids (oBx), (b) Reducing sugarscontent (g/100mL), (c) pH, (d) Total titratable acidity (g/100mL)
  • Figure 4. Changes in some physico-chemical parameters of fermented soursop juice using L. plantarum LB-1 during 64 hours while applying different fermentation temperatures. (a) Total soluble solids (oBx), (b) Reducing sugars content (g/100mL), (c) pH, (d) Total titratable acidity (g/100mL)