Synergistic effects of lactobacillus strains and Acetobacter pasteurianus on jujube puree's product functionality and quality

Synergistic effects of lactobacillus strains and Acetobacter pasteurianus on jujube puree's product functionality and quality

Commercial lactic acid bacteria strains and indigenous Chinese acetic acid bacterium were co-cultivated bi- and tri-culturally in Junzao jujube puree for the first time to investigate their effects on physicochemical properties and quality attributes. Lactic-acetic acid bacteria co-fermentation was...

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Bibliographic Details
Main Authors: Turkson Antwi Boasiako, John-Nelson Ekumah, Sanabil Yaqoob, Afusat Yinka Aregbe, Yanshu Li, Kwami Ashiagbor, Wang Lu, Isaac Duah Boateng, Yongkun Ma
Format: Article
Language:English
Published: Elsevier 2024-01-01
Series:Heliyon
Subjects:
Jujube
Lactobacillus
Acetobacter
Phytochemical content
Antioxidative activity
FTIR
Online Access:http://www.sciencedirect.com/science/article/pii/S240584402400478X

Internet

http://www.sciencedirect.com/science/article/pii/S240584402400478X

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