Research on the Effect of Simultaneous and Sequential Fermentation with <i>Saccharomyces cerevisiae</i> and <i>Lactobacillus plantarum</i> on Antioxidant Activity and Flavor of Apple Cider

Research on the Effect of Simultaneous and Sequential Fermentation with <i>Saccharomyces cerevisiae</i> and <i>Lactobacillus plantarum</i> on Antioxidant Activity and Flavor of Apple Cider

The study examined the effect of <i>Lactobacillus plantarum</i> together with <i>Saccharomyces cerevisiae</i> on cider quality through simultaneous and sequential inoculation strategies to evoke malolactic fermentation. The antioxidant activities and flavor compound profiles...

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Bibliographic Details
Main Authors: Xiaodie Chen, Man Lin, Lujun Hu, Teng Xu, Dake Xiong, Li Li, Zhifeng Zhao
Format: Article
Language:English
Published: MDPI AG 2023-01-01
Series:Fermentation
Subjects:
apple cider
<i>Lactobacillus plantarum</i>
malolactic fermentation
antioxidant property
flavor substance
Online Access:https://www.mdpi.com/2311-5637/9/2/102

Internet

https://www.mdpi.com/2311-5637/9/2/102

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