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To evaluate the Effects of Lactic Acid Bacteria Fermented Lemon Juice from Limon and Eureka Varieties of Taiwan on Anti-pathogenic Bacteria and Anti-allergy

Cheng-Chih Tsai, Li-Yun Lin, Tzu-Min Lai, Lan-Chun Chou

Journal of Food and Nutrition Research. 2021, 9(7), 382-388 doi:10.12691/jfnr-9-7-9
  • Table 1. The number of lactic acid bacteria (Log CFU/ mL) for lemon juice of different origins and varieties fermented by lactic acid bacteria at 30°C
  • Table 2. The pH value of lemon juice from different origins and varieties after being fermented by lactic acid bacteria at 30°C
  • Table 3. The antibacterial ability of lemon juice, lemon fermentation broth and supernatant of lactic acid bacteria on pathogenic bacteria
  • Table 4. The antibacterial ability of antibiotic disc on pathogenic bacteria
  • Table 5. The effect of lemon juice from different origins fermented by lactic acid bacteria on the cell adhesion of human intestinal epithelial cells Caco-2