Optimization of Fermentation Conditions and Metabolite Profiling of Grape Juice Fermented with Lactic Acid Bacteria for Improved Flavor and Bioactivity

To enrich the flavor compounds and retain the content of polyphenolics in grape juice (GJ) under long-term storage, Lactiplantibacillus plantarum, Lactobacillus acidophilus, Lacticaseibacillus casei, and Lacticaseibacillus paracasei, were screened and the optimal fermentation conditions were determi...

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Detalles Bibliográficos
Autores principales: Kuerban, Dilinu, Lu, Jing, Huangfu, Zekun, Wang, Liang, Qin, Yanan, Zhang, Minwei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10297718/
https://www.ncbi.nlm.nih.gov/pubmed/37372618
http://dx.doi.org/10.3390/foods12122407

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10297718/
https://www.ncbi.nlm.nih.gov/pubmed/37372618
http://dx.doi.org/10.3390/foods12122407

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