Co-Fermentation of Lactobacillus Plantarum and Lactobacillus Casei Improves In Vitro Antioxidant Capacity and Quality of Apple Juice

Co-Fermentation of Lactobacillus Plantarum and Lactobacillus Casei Improves In Vitro Antioxidant Capacity and Quality of Apple Juice

The aim of this research was to obtain an apple juice with a strong antioxidant effect through the fermentation of mixed lactic acid bacteria. <i>Lactobacillus plantarum</i> and <i>Lactobacillus casei</i> were selected and combined as fermentation strains from six strains of...

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Bibliographic Details
Main Authors: Xiujun Li, Wensheng Gao, Lei Wang, Yan Chen, Zhenhe Cai, Di Wu, Ningyu Chen, Qiyong Jiang, Zhenjia Zheng, Jiansheng Zhu, Zhaosheng Wang
Format: Article
Language:English
Published: MDPI AG 2025-03-01
Series:Fermentation
Subjects:
lactic acid bacteria
apple juice
antioxidant potential
HS-SPME-GC-MS
Online Access:https://www.mdpi.com/2311-5637/11/4/161
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