CellWell record HH-78608
Development of probiotic fermented beverage from gac fruit (Momordica cochinchinensis) and its functional properties on gut health
Marisa Marnpae
2026
In plain language
Fermenting gac juice with Lactobacillus paracasei raised probiotic viability to 10 to the 8 CFU per millilitre and beta-carotene, and in colonic fermentation increased short-chain fatty acids and Akkermansia while inhibiting Escherichia coli.
- Evidence
- Emerging
Cite this record: https://thecellwell.org/studies/HH-78608
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