Influence of Different Bacteria Inocula and Temperature Levels on the Chemical Composition and Antioxidant Activity of Prickly Pear Vinegar Produced by Surface Culture

Influence of Different Bacteria Inocula and Temperature Levels on the Chemical Composition and Antioxidant Activity of Prickly Pear Vinegar Produced by Surface Culture

This work intends to determine the effect on the aroma profile, phenolic content and antioxidant activity of prickly pear vinegars produced by the surface culture at two different fermentation temperatures and using different acetic acid bacteria (AAB) inocula. Prickly pear wine was fermented at two...

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Bibliographic Details
Main Authors: Ikram Es-sbata, Remedios Castro, Yolanda Carmona-Jiménez, Rachid Zouhair, Enrique Durán-Guerrero
Format: Article
Language:English
Published: MDPI AG 2022-01-01
Series:Foods
Subjects:
prickly pear
vinegar
fermentation
thermotolerant bacteria
volatile compounds
polyphenolic compounds
Online Access:https://www.mdpi.com/2304-8158/11/3/303

Internet

https://www.mdpi.com/2304-8158/11/3/303

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