Effect of Different Yeast and Lactobacillus plantarum Combined Fermentation on the Quality of Xinhui Citrus Ferment

Effect of Different Yeast and Lactobacillus plantarum Combined Fermentation on the Quality of Xinhui Citrus Ferment

In order to evaluate the effect of complex fermentation of different yeasts and Lactobacillus plantarum on the fermentation quality of Xinhui citrus, three kinds of yeasts and Lactobacillus plantarum were used as raw materials for compound fermentation of fresh fruit pulp of Xinhui citrus. The chang...

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Bibliographic Details
Main Authors: Yingjun ZHOU, Chunliang XIE, Baizhong CHEN, Wenbing GONG, Zuohua ZHU, Chao XU, Qi YANG, Yuande PENG
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2022-03-01
Series:Shipin gongye ke-ji
Subjects:
xinhui citrus ferment
yeasts
lactobacillus plantarum
organic acid
bioactive compounds
antioxidant activity
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021060189

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http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021060189

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