Investigation of volatile compounds during fermentation of Elaeagnus moorcroftii Wall.ex schlecht. juice by Bifidobacterium animalis subsp. lactis HN-3 and Lacticaseibacillus paracasei YL-29
Author:
Funder
National Natural Science Foundation of China
Shihezi University
Publisher
Elsevier BV
Reference39 articles.
1. Positive Interactions between Lactic Acid Bacteria Promoted by Nitrogen-Based Nutritional Dependencies;Canon;Applied and Environmental Microbiology,2021
2. Phytocomplex Characterization and Biological Evaluation of Powdered Fruits and Leaves from Elaeagnus angustifolia;Carradori;Molecules,2020
3. Chan, M. Z. A., Toh, M., & Liu, S.-Q. (2020). Growth, survival, and metabolic activities of probiotic Lactobacillus spp. in fermented coffee brews supplemented with glucose and inactivated yeast derivatives. Food Research International, 137. doi: 10.1016/j.foodres.2020.109746.
4. Exploring Microbial Diversity of Non-Dairy Fermented Beverages with a Focus on Functional Probiotic Microorganisms;da Silva Vale;Fermentation,2023
5. De Godoy Alves Filho, E., Rodrigues, T. H. S., Fernandes, F. A. N., Pereira, A. L. F., Narain, N., De Brito, E. S., & Rodrigues, S. (2017). Chemometric evaluation of the volatile profile of probiotic melon and probiotic cashew juice. Food Research International, 99, 461-468. doi: 10.1016/j.foodres.2017.05.030.
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