Fermentation of ginkgo biloba kernel juice using Lactobacillus plantarum Y2 from the ginkgo peel: Fermentation characteristics and evolution of phenolic profiles, antioxidant activities in vitro, and volatile flavor compounds

Fermentation of ginkgo biloba kernel juice using Lactobacillus plantarum Y2 from the ginkgo peel: Fermentation characteristics and evolution of phenolic profiles, antioxidant activities in vitro, and volatile flavor compounds

In this study, a strain of Lactobacillus plantarum Y2 was isolated from the ginkgo peel, and showed adequate adaptation to the ginkgo biloba kernel juice. After 48 h of fermentation, the number of viable cells in the stable growth phase was remained at 10.0 Log CFU/mL, while the content of total org...

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Bibliographic Details
Main Authors: Jie Yang, Yue Sun, Jinling Chen, Yu Cheng, Haoran Zhang, Tengqi Gao, Feng Xu, Saikun Pan, Yang Tao, Jing Lu
Format: Article
Language:English
Published: Frontiers Media S.A. 2022-10-01
Series:Frontiers in Nutrition
Subjects:
ginkgo biloba kernel juice
lactic acid bacteria fermentation
phenolic substances
free amino acids (FAAs)
volatile flavor substances
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2022.1025080/full

Internet

https://www.frontiersin.org/articles/10.3389/fnut.2022.1025080/full

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