Effect of the Mixed Inoculation of Lactic Acid Bacteria and Non-<i>Saccharomyces</i> on the Quality and Flavor Enhancement of Fermented Mango Juice

Effect of the Mixed Inoculation of Lactic Acid Bacteria and Non-<i>Saccharomyces</i> on the Quality and Flavor Enhancement of Fermented Mango Juice

Mango juice (MJ) was co-inoculated with <i>Lactobacillus plantarum</i> + <i>Rhodotorula glutinis</i> or <i>Metschnikowia pulcherrima</i> (LP + RG or LP + MP, respectively) and <i>Lactobacillus casei</i> + <i>Rhodotorula glutinis</i> or <...

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Bibliographic Details
Main Authors: Qiuping Zhong, Ruixin Chen, Ming Zhang, Wenxue Chen, Haiming Chen, Weijun Chen
Format: Article
Language:English
Published: MDPI AG 2023-06-01
Series:Fermentation
Subjects:
mango juice
mixed fermentation
lactic acid bacteria
non-<i>Saccharomyces</i>
aroma
norisoprenoids
Online Access:https://www.mdpi.com/2311-5637/9/6/563

Internet

https://www.mdpi.com/2311-5637/9/6/563

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