id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-1313	ALIMI, Janet Omolola; OGUNBANWO, Samuel Temitope; ALIMI, John Praise; GBADAMOSI, Tosin Adebola; ADARABIERIN, Imole-Ayo Gabriel	INFLUENCE OF CELL-FREE SUPERNATANT OF LACTIC ACID BACTERIA AS ADDITIVE IN PRESERVATION OF PINEAPPLE JUICE	2025	10	.pdf	application/pdf	5633	356	51	pH monitoring of pineapple juice samples during storage Fruit Juice Sample Period of Storage (pH/Day) 1 2 3 4 5 6 LP ((555) 4.31 4.38 4.41 4.28 4.00 3.88 LB (666) 4.32 4.37 4.40 4.26 4.10 3.94 C (777) 3.58 3.52 3.26 3.17 3.09 2.96 LP (555): Pineapple juice sample supplemented with Lactiplantibacillus spp. Influence of antimicrobial compounds from lactic acid bacteria (as additive in pineapple fruit juice) on the survival of food borne pathogen 2.2.1 Purification of antimicrobial compounds from lactic acid bacteria Lactobacillus strains (Lactiplantibacillus spp. and Levilactobacillus brevis) having antimicrobial activity against pathogenic organisms were cultured in MRS broth (Hi- Media, India) at 37 oC for 48 hours, then subjected to centrifugation at 4000 rpm for 15 minutes at 4 °C, and the supernatant were filtered and sterilized using Millipore membranes filter (0.45 µm pore size, Merck, Sigma-Aldrich).	cache/fens-1313.pdf	txt/fens-1313.txt