The possibility of using lactic acid bacteria isolated from traditionally fermented European cranberrybush (Viburnum opulus L.) juice in the manufacture of industrial fruit juice | Geleneksel olarak fermente edilmiş gilaburu (Viburnum opulus L.) meyvesinin suyundan izole edilen laktik asit bakterilerinin endüstriyel gilaburu suyu üretiminde kullanım olanakları

acide ascorbique acidez acidity aislamiento analyse microbiologique analyse organoleptique antimicrobial properties ascorbic acid ash content bacteria coliforme calidad cellulose celulosa chemical composition chemicophysical properties coliform bacteria composition chimique contenido de ceniza contenido de materia seca contenido proteico dry matter content eficacia en el uso escherichia coli ethanol fermentation fruit juices isolation isolement jugo de frutas jus de fruits lactic acid bacteria levadura levure microbiological analysis moho moisissure moulds organoleptic analysis ph phenolic content probiotics probiotique production propiedades antimicrobianas protein content quality teneur en cendres turkey turquie use efficiency viburnum yeasts