Quality Improvement in Apple Ciders during Simultaneous Co-Fermentation through Triple Mixed-Cultures of Saccharomyces cerevisiae, Pichia kudriavzevii, and Lactiplantibacillus plantarum

This study explored the effect of the combination of Saccharomyces yeast, non-Saccharomyces yeast (Pichia kudriavzevii), and Lactiplantibacillus plantarum during cider fermentation on physicochemical properties, antioxidant activities, flavor and aroma compounds, as well as sensory qualities. Ciders...

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Detalles Bibliográficos
Autores principales: Hu, Lujun, Chen, Xiaodie, Lin, Rui, Xu, Teng, Xiong, Dake, Li, Li, Zhao, Zhifeng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914050/
https://www.ncbi.nlm.nih.gov/pubmed/36766182
http://dx.doi.org/10.3390/foods12030655

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914050/
https://www.ncbi.nlm.nih.gov/pubmed/36766182
http://dx.doi.org/10.3390/foods12030655

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