Improvement of organoleptic properties of Polygonatum sibiricum-rice wine by Co-fermentation of Saccharomyces cerevisiae, Lacticaseibacillus casei and Limosilactobacillus fermentum

The growing consumer interest and expanding market for rice wine have intensified the focus on developing high-quality products with the enhanced health-promoting properties. In the present study, the organoleptic and functional properties of Polygonatum sibiricum–rice wine was enhanced by developin...

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Hauptverfasser:	Yu-Tong Han, Yan-Shu Li, Sanabil Yaqoob, Aysha Imtiaz, Chunlai Zeng, Yong-Kun Ma, Feng-Jie Cui, Qing Shen
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	Elsevier 2026-02-01
Schriftenreihe:	Food Chemistry: X
Schlagworte:	Polygonatum sibiricum-rice wine Organoleptic properties Co-fermentation Saccharomyces cerevisiae Lacticaseibacillus casei Limosilactobacillus fermentum
Online-Zugang:	http://www.sciencedirect.com/science/article/pii/S259015752600146X
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