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Exploitation of the health-promoting and sensory properties of organic pomegranate (Punica granatum L.) juice through lactic acid fermentation

Filannino P; Azzi L; Cavoski I; Vincentini O; Rizzello CG; Gobbetti M; Di Cagno R (2013)
Two strains (POM1 and C2) or LP09 of Lactobacillus plantarum, which were previously isolated from tomatoes and carrots, and another commercial strain of L. plantarum (LP09), were selected to singly ferment (30 degrees C ...