Effects of <i>Lacticaseibacillus casei</i> LK-1 Fermentation on Physicochemical Properties, Chemical Compositions, Antioxidant Activities and Volatile Profiles of Pineapple Juice

Lactic acid bacteria (LAB) are widely utilized in the production of various fermented foods. <i>Lacticaseibacillus casei</i> (<i>Ls. casei</i>) fermentation has been demonstrated to enhance antioxidant activity, flavor, and nutritional value. This study aimed to evaluate the physicochemical properti...

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Hlavní autoři:	Shaodan Peng, Lian Yang, Wei Zhou, Yuan Yuan, Liangkun Liao, Xiaobing Huang, Chenghui Zhang, Xiao Gong, Jihua Li
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2025-10-01
Edice:	Foods
Témata:	pineapple juice <i>Lacticaseibacillus casei</i> fermentation antioxidant activity volatiles
On-line přístup:	https://www.mdpi.com/2304-8158/14/20/3474
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