Co-Fermentation of Lactobacillus Plantarum and Lactobacillus Casei Improves In Vitro Antioxidant Capacity and Quality of Apple Juice

The aim of this research was to obtain an apple juice with a strong antioxidant effect through the fermentation of mixed lactic acid bacteria. <i>Lactobacillus plantarum</i> and <i>Lactobacillus casei</i> were selected and combined as fermentation strains from six strains of lactic acid bacteria. Th...

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Päätekijät:	Xiujun Li, Wensheng Gao, Lei Wang, Yan Chen, Zhenhe Cai, Di Wu, Ningyu Chen, Qiyong Jiang, Zhenjia Zheng, Jiansheng Zhu, Zhaosheng Wang
Aineistotyyppi:	Artigo
Kieli:	Inglês
Julkaistu:	MDPI AG 2025-03-01
Sarja:	Fermentation
Aiheet:	lactic acid bacteria apple juice antioxidant potential HS-SPME-GC-MS
Linkit:	https://www.mdpi.com/2311-5637/11/4/161
Tagit:	Lisää tagi Ei tageja, Lisää ensimmäinen tagi!