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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

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