Pear Pomace Valorization: Development and Comprehensive Quality Evaluation of a Beverage Fermented by Lactic Acid Bacteria

To achieve high-value utilization of pear pomace, this study systematically evaluated the effects of Lacticaseibacillus rhamnosus (Lr), Lactiplantibacillus plantarum (Lp), and Lactobacillus delbrueckii subsp. bulgaricus (Lb) on the comprehensive quality (physicochemical properties, active components...

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Autor principal:	LIN Tiantian, CHANG Yuan, YU Dawei, YU Shuhuai, QI Yong, PANG Minxia
Formato:	Artigo
Idioma:	Inglês
Publicado em:	China Food Publishing Company 2026-05-01
coleção:	Shipin Kexue
Assuntos:	pear pomace; lactic acid bacteria; fermentation; insoluble dietary fiber; pretreatment
Acesso em linha:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2026-47-10-011.pdf
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