Influences of <i>Lactiplantibacillus plantarum</i> dy-1 Fermentation on the Bitterness of Bitter Melon Juice, the Composition of Saponin Compounds, and Their Bioactivities

Influences of <i>Lactiplantibacillus plantarum</i> dy-1 Fermentation on the Bitterness of Bitter Melon Juice, the Composition of Saponin Compounds, and Their Bioactivities

Lactic acid bacteria fermentation is a beneficial bioprocessing method that can improve the flavor, transform nutrients, and maintain the biological activity of foods. The aim of this study is to investigate the effects of <i>Lactiplantibacillus plantarum</i> dy-1 fermentation on the nut...

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Bibliographic Details
Main Authors: Juan Bai, Zihan Yang, Wei Luo, Ying Zhu, Yansheng Zhao, Beibei Pan, Jiayan Zhang, Lin Zhu, Shiting Huang, Xiang Xiao
Format: Article
Language:English
Published: MDPI AG 2024-10-01
Series:Foods
Subjects:
<i>Lactiplantibacillus plantarum</i> dy-1
bitter melon
bitterness
saponins
bioactivities
Online Access:https://www.mdpi.com/2304-8158/13/20/3341
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