Fermentation of ginkgo biloba kernel juice using Lactobacillus plantarum Y2 from the ginkgo peel: Fermentation characteristics and evolution of phenolic profiles, antioxidant activities in vitro, and volatile flavor compounds

In this study, a strain of Lactobacillus plantarum Y2 was isolated from the ginkgo peel, and showed adequate adaptation to the ginkgo biloba kernel juice. After 48 h of fermentation, the number of viable cells in the stable growth phase was remained at 10.0 Log CFU/mL, while the content of total org...

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Detalles Bibliográficos
Autores principales: Yang, Jie, Sun, Yue, Chen, Jinling, Cheng, Yu, Zhang, Haoran, Gao, Tengqi, Xu, Feng, Pan, Saikun, Tao, Yang, Lu, Jing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9649921/
https://www.ncbi.nlm.nih.gov/pubmed/36386957
http://dx.doi.org/10.3389/fnut.2022.1025080

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9649921/
https://www.ncbi.nlm.nih.gov/pubmed/36386957
http://dx.doi.org/10.3389/fnut.2022.1025080

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