Ultrasound-assisted fermentation of ginkgo kernel juice by Lactiplantibacillus plantarum: Microbial response and juice composition development

This study is aimed to explore the feasibility of ultrasound on enhancing the fermentation properties of ginkgo kernel juice by Lactiplantibacillus plantarum Y2. Specifically, ultrasound at 20 kHz and different intensities (mild ultrasound intensity-84.42 W/L, moderate ultrasound intensity-115.50 W/...

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Detalles Bibliográficos
Autores principales: Chen, Jinling, Wang, Qiqi, Wu, Yuting, Wu, Yue, Sun, Yue, Ding, Yunfei, Wei, Zhen, Manickam, Sivakumar, Pan, Saikun, Yang, Jie, Tao, Yang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Original Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10495669/
https://www.ncbi.nlm.nih.gov/pubmed/37683418
http://dx.doi.org/10.1016/j.ultsonch.2023.106587

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10495669/
https://www.ncbi.nlm.nih.gov/pubmed/37683418
http://dx.doi.org/10.1016/j.ultsonch.2023.106587

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