The Effect of Lactiplantibacillus plantarum BX62 Alone or in Combination with Chitosan on the Qualitative Characteristics of Fresh-Cut Apples during Cold Storage

In order to explore whether beneficial lactic acid bacteria (LAB) could prolong the shelf life and improve the quality of fresh-cut apples, Lactiplantibacillus plantarum BX62, which was isolated from traditional fermented yak yogurt, and chitosan (CT), were applied to fresh-cut apples, subsequently...

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Detalles Bibliográficos
Autores principales: Zhao, Qian, Tang, Shihua, Fang, Xiang, Wang, Zhuo, Jiang, Yu, Guo, Xusheng, Zhu, Jianning, Zhang, Ying
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8618497/
https://www.ncbi.nlm.nih.gov/pubmed/34835529
http://dx.doi.org/10.3390/microorganisms9112404

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8618497/
https://www.ncbi.nlm.nih.gov/pubmed/34835529
http://dx.doi.org/10.3390/microorganisms9112404

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