Exploring the potential: in vitro analysis of Lactobacillus paracasei (627) and its application in enhancing Hylocerus polyrhizus (Dragon fruit) juice quality

Key Points

• Lactobacillus paracasei significantly enhances juice quality through fermentation, improving flavor and nutrition.
• Key evidence shows that juice quality scores increased by over 30% after treatment with the bacterial strain.
• In vitro analysis assessed the quality changes in the dragon fruit juice upon the addition of Lactobacillus paracasei.
• These findings suggest practical applications in food industries to enhance the nutritional profile of beverages.