Innovative Bicultured Lactic–Acetic Acid Co-fermentation Improves Jujube Puree’s Functionality and Volatile Compounds

Innovative Bicultured Lactic–Acetic Acid Co-fermentation Improves Jujube Puree’s Functionality and Volatile Compounds

Jujubes (<i>Ziziphus jujuba</i> Mill), characterized by a rich profile of bioactive compounds, have been historically less exploited due to their unappealing sensory characteristics when dried, including delayed bitterness and a limited shelf life when fresh. Co-fermented jujube puree ha...

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Bibliographic Details
Main Authors: Turkson Antwi Boasiako, Yuqing Xiong, Isaac Duah Boateng, Jeffrey Appiagyei, Yanshu Li, Kerry Clark, Afusat Yinka Aregbe, Sanabil Yaqoob, Yongkun Ma
Format: Article
Language:English
Published: MDPI AG 2024-01-01
Series:Fermentation
Subjects:
jujube
lactic and acetic acid bacteria
free amino acid
SEM
phenolic compounds
HS-SPME-GC-MS
Online Access:https://www.mdpi.com/2311-5637/10/1/71

Internet

https://www.mdpi.com/2311-5637/10/1/71

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