Effect of Lactic Acid Fermentation on Volatile Compounds and Sensory Characteristics of Mango (<i>Mangifera indica</i>) Juices

Effect of Lactic Acid Fermentation on Volatile Compounds and Sensory Characteristics of Mango (<i>Mangifera indica</i>) Juices

Fermentation is a sustainable bio-preservation technique that can improve the organoleptic quality of fruit juices. Mango juices were fermented by monoculture strains of <i>Lactiplantibacillus plantarum</i> subsp. <i>plantarum</i> (MLP), <i>Lacticaseibacillus rhamnosus&...

Full description

Bibliographic Details
Main Authors: Juliana Mandha, Habtu Shumoy, Jolien Devaere, Joachim J. Schouteten, Xavier Gellynck, Ann De Winne, Athanasia O. Matemu, Katleen Raes
Format: Article
Language:English
Published: MDPI AG 2022-01-01
Series:Foods
Subjects:
lactic acid bacteria
mango juice
fermentation
aroma
volatile profile
gas chromatography-mass spectrometry
Online Access:https://www.mdpi.com/2304-8158/11/3/383

Internet

https://www.mdpi.com/2304-8158/11/3/383

Similar Items