References Xie, H. et al. Changes in physicochemical characteristics and metabolites in the fermentation of goji juice by Lactiplantibacillus plantarum. Food Biosci. 54, 102881 (2023). […]
Category: Lactobacillus
Effect of mixed fermentation of Saccharomyces cerevisiae, Lactobacillus helveticus, Lactobacillus delbrueckii subsp. bulgaricus on physicochemical and flavor characteristics of pumpkin juice
Introduction Pumpkins (Cucurbita moschata) are renowned for their rich nutritional content, which includes polysaccharides, carotenoids, amino acids, and other essential nutrients1. Additionally, pumpkins hold significant […]