The effects of Lactobacillus fermentation on the quality changes and flavor characteristics of Aronia melanocarpa juice using physicochemical analysis and electronic nose techniques

The effects of Lactobacillus fermentation on the quality changes and flavor characteristics of Aronia melanocarpa juice using physicochemical analysis and electronic nose techniques

Aronia melanocarpa is a fruit rich in antioxidant compounds with notable health benefits; however, its astringency limits its widespread consumption. This study examined the effects of fermentation with Lactiplantibacillus plantarum 1243 and Lacticaseibacillus paracasei 139 on the microbiological dy...

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Bibliographic Details
Main Authors: Yitong Wu, Ruihan Chen, Minjun Liu, Yingyan Fang, Jinchong Wu, Junyi Chen, Xiaoping Yang, Ziying Fang, Xiang Fang, Sashuang Dong
Format: Article
Language:English
Published: Maximum Academic Press 2025-01-01
Series:Food Innovation and Advances
Subjects:
microbiological dynamics
quality indicators
flavor profile
lactiplantibacillus plantarum 1243
lacticaseibacillus paracasei 139
aronia melanocarpa
Online Access:https://www.maxapress.com/article/doi/10.48130/fia-0025-0010
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