Vitality, fermentation, aroma profile, and digestive tolerance of the newly selected Lactiplantibacillus plantarum and Lacticaseibacillus paracasei in fermented apple juice

BackgroundTo enrich the probiotic lactic acid bacteria (LAB) strains and expand the commercialization of new fermented juice products, we have identified two LAB strains with excellent potential in fermenting apple juice from pickles.MethodsThe two strains were morphologically, physiologically, and...

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Bibliographic Details
Main Authors:	Jia Rui Liang, Hong Deng, Ching Yuan Hu, Peng Tao Zhao, Yong Hong Meng
Format:	Article
Language:	English
Published:	Frontiers Media S.A. 2022-12-01
Series:	Frontiers in Nutrition
Subjects:	Lactobacillus organic acids phylogenetic tree viable count volatile compounds
Online Access:	https://www.frontiersin.org/articles/10.3389/fnut.2022.1045347/full

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