Fermentation of mead using Saccharomyces cerevisiae and Lactobacillus paracasei: Strain growth, aroma components and antioxidant capacity-Reference-Cited by-同舟云学术

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Fermentation of mead using Saccharomyces cerevisiae and Lactobacillus paracasei: Strain growth, aroma components and antioxidant capacity

Published:2023-04 Issue: Volume:52 Page:102402
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Fu Yuan,Shi Xinhua,Li Furui,Yan Xiaohui,Li Bozheng,Luo Yuan,Jiang Guochuan,Liu Xuejun,Wang Liyan

Funder

Jilin Provincial Science and Technology Department

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference45 articles.

1. Impact of storage conditions on the stability of predominant PHenolic constituents and antioxidant activity of dried piper betle extracts;Ameena;Molecules,2018

2. Probiotic potential of yeasts isolated from pineapple and their use in the elaboration of potentially functional fermented beverages;Amorim;Food Research International,2018

3. Use of Saccharomyces cerevisiae var. boulardii in co-fermentations with S. cerevisiae for the production of craft beers with potential healthy value-added;Angela;International Journal of Food Microbiology,2018

4. GB/T 15038-2006. Analytical methods of wine and fruit wine;Anonymous,2007

5. A new simplified method for measuring the color of wines. III. all wines and brandies;Ayala;American Journal of Enology and Viticulture,1999

Cited by 9 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. Co-culturing of Saccharomycopsis fibuligera and Lacticaseibacillus paracasei to improve the bioactive components and flavor characteristics of Dendrobium officinale;Food Bioscience;2024-06

2. Water kefir in co-fermentation with Saccharomyces boulardii for the development of a new probiotic mead;Food Science and Biotechnology;2024-05-02

3. Unveiling the dynamic microbial succession and metabolic characteristics during traditional fermentation of hainan shanlan rice wine;LWT;2024-05

4. Sugar consumption profiles in mead production using accessible control analysis;Kuwait Journal of Science;2024-04

5. Effects of Saccharomyces cerevisiae and Kluyveromyces marxianus on the Physicochemical, Microbial, and Flavor Changes of Sauce Meat during Storage;Foods;2024-01-25

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