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Optimization of Preparation Process and Quality Evaluation of Purple Sweet Potato Preserves Fermented by Lactobacillus plantarum

The present study aimed to enhance the quality of purple sweet potato preserves by fermentation with Lactobacillus plantarum. The optimized fermentation process for purple sweet potato preserved fruit (FPSF) was developed using single-factor and orthogonal experiments. Then, this study compared the...

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Principais autores: Tian XIONG, Mengqi ZHANG, Fang CAI, Jianbin SHI, Yong SUI, Xueling CHEN, Chuanhui FAN, Xin MEI
Format: Artigo
Sprog:Chinês
Udgivet: The editorial department of Science and Technology of Food Industry 2026-01-01
Serier:Shipin gongye ke-ji
Fag:
lactobacillus plantarum
fermentation
purple sweet potato
preserves
quality
tissue structure
Online adgang:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024120314
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