UPLC-Q-TOF-MS based metabolomics and chemometric analyses for green tea fermented with Saccharomyces boulardii CNCM I-745 and Lactiplantibacillus plantarum 299V-Reference-Cited by-同舟云学术

UPLC-Q-TOF-MS based metabolomics and chemometric analyses for green tea fermented with Saccharomyces boulardii CNCM I-745 and Lactiplantibacillus plantarum 299V

Published:2022 Issue: Volume:5 Page:471-478
ISSN:2665-9271
Container-title:Current Research in Food Science
language:en
Short-container-title:Current Research in Food Science

Author:

Wang Rui,Sun Jingcan,Lassabliere Benjamin,Yu Bin^ORCID,Liu Shao Quan^ORCID

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference26 articles.

1. Review on non-dairy probiotics and their use in non-dairy based products;Aspri;Fermentatio,2020

2. Recent chemometrics advances for foodomics;Bevilacqua;Trac. Trends Anal. Chem.,2017

3. The impact of Saccharomyces and non-Saccharomyces yeasts on wine colour: a laboratory study of vinylphenolic pyranoanthocyanin formation and anthocyanin cell wall adsorption;Božič;LWT - Food Sci. Technol. (Lebensmittel-Wissenschaft -Technol.),2020

4. Growth, survival, and metabolic activities of probiotics Lactobacillus rhamnosus GG and Saccharomyces cerevisiae var. boulardii CNCM-I745 in fermented coffee brews;Chan;Int. J. Food Microbiol.,2021

5. The biosynthesis of tropic acid: a reevaluation of the stereochemical course of the conversion of phenyllactate to tropate in Datura stramonium;Chesters;J. Am. Chem. Soc.,1996

Cited by 25 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Enzymatic hydrolysis and Lactiplantibacillus plantarum 299v fermentation enabled bioconversion of leftover rice into a potential plant-based probiotic beverage;Food Bioscience;2024-10

2. Metabolomics analysis of potential functional metabolites in synbiotic ice cream made with probiotic Saccharomyces cerevisiae var. boulardii CNCM I-745 and prebiotic inulin;Food Chemistry;2024-10

3. Variation of taste and odor compounds in tea beverage after microbial fermentation by HPLC–MS, GC×GC–O–MS, GC–MS, and sensory evaluation;Journal of Food Composition and Analysis;2024-04

4. Fermentation with probiotic Lactobacillae enhances the flavor and bioactive metabolites of a commercial green tea extract;Food Bioscience;2024-04

5. Analysis of the key aroma components of Pu'er tea by synergistic fermentation with three beneficial microorganisms;Food Chemistry: X;2024-03