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Article

Isolation and identification of lactic acid bacteria from fermented red dragon fruit juices.

Journal of food science - 1 Oct 2012

Ong Yien Yien, Tan Wen Siang, Rosfarizan Mohamad, Chan Eng Seng, Tey Beng Ti

Abstract excerpt

UNLABELLED: Red dragon fruit or red pitaya is rich in potassium, fiber, and antioxidants. Its nutritional properties and unique flesh color have made it an attractive raw material of various types of food products and beverages including fermented beverages or enzyme drinks. In this study, phenotypic and genotypic methods were used to confirm the identity of lactic acid bacteria (LAB) appeared in fermented red...

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PMID: 22924854
DOI: 10.1111/j.1750-3841.2012.02894.x

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 5 Sept 2026. Manifest publication-graph-cohort-2026-09-05.1.

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