Fresh-Cut Pineapple as a New Carrier of Probiotic Lactic Acid Bacteria

<table>Sensory properties of fresh-cut pineapple pieces inoculated with<i> L. plantarum</i> B2 (square),<i> L. fermentum</i> PBCC11.5 (triangle), or not inoculated (circle) and stored for 8 days at 5°C. Dashed line is referred to the initial values (day 0). Reported values are means of three replicates for each sampling time and they are expressed by using an hedonic scale from 1 to 5 (1 = not present/very low/not typical and 5 = very pronounced/very typical). Means with different letters are significantly different according to Tukey’s test (<svg height="11.175" id="M29" style="vertical-align:-0.0pt" version="1.1" viewbox="0 0 10.9375 11.175" width="10.9375" xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink">
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t-10.5 -39.5l-43 -241q37 -13 83 -13q67 0 125.5 45t58.5 129z" id="x1D443"></path></g>
</svg> value ≤0.05).</table>

BioMed Research International

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Figure 5

Figure 5: Fresh-Cut Pineapple as a New Carrier of Probiotic Lactic Acid Bacteria 