Influence of <i>Lactiplantibacillus plantarum </i>and <i>Saccharomyces cerevisiae</i> Individual and Collaborative Inoculation on Flavor Characteristics of Rose Fermented Beverage

Influence of <i>Lactiplantibacillus plantarum </i>and <i>Saccharomyces cerevisiae</i> Individual and Collaborative Inoculation on Flavor Characteristics of Rose Fermented Beverage

This study investigates the impact of using <i>Lactiplantibacillus plantarum</i> and <i>Saccharomyces cerevisiae</i>, either individually or in co-culture, on the fermentation of rose beverage. We comprehensively analyzed the resulting changes in quality characteristics and v...

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Bibliographic Details
Main Authors: Yingjun Zhou, Yinying Chao, Chengzi Huang, Xiaochun Li, Zhuhu Yi, Zuohua Zhu, Li Yan, Yu Ding, Yuande Peng, Chunliang Xie
Format: Article
Language:English
Published: MDPI AG 2025-05-01
Series:Foods
Subjects:
rose beverages
co-fermentation
quality characteristics
volatile compounds
biomarkers
Online Access:https://www.mdpi.com/2304-8158/14/11/1868
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https://www.mdpi.com/2304-8158/14/11/1868

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