Application of ultrasonication at different microbial growth stages during apple juice fermentation by Lactobacillus plantarum: Investigation on the metabolic response-Reference-Cited by-同舟云学术

Application of ultrasonication at different microbial growth stages during apple juice fermentation by Lactobacillus plantarum: Investigation on the metabolic response

Published:2021-05 Issue: Volume:73 Page:105486
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Wang Hongmei,Tao Yang,Li Yiting,Wu Shasha,Li Dandan,Liu Xuwei,Han Yongbin,Manickam Sivakumar,Show Pau Loke

Funder

National Natural Science Foundation of China

Natural Science Foundation of Jiangsu Province

Fundamental Research Funds for the Central Universities

Jiangsu Agricultural Science and Technology Innovation Fund

Publisher

Elsevier BV

Subject

Acoustics and Ultrasonics,Radiology Nuclear Medicine and imaging,Chemical Engineering (miscellaneous),Inorganic Chemistry,Organic Chemistry,Environmental Chemistry

Reference55 articles.

1. Exploitation of vegetables and fruits through lactic acid fermentation;Di Cagno;Food. Microbiol.,2013

2. Effects of lactic acid fermentation-based biotransformation on phenolic profiles, antioxidant capacity and flavor volatiles of apple juice;Wu;LWT – Food Sci. Technol.,2020

3. Lactic acid bacteria as functional starter cultures for the food fermentation industry;Leroy;Trends Food Sci. Tech.,2004

4. Metabolic responses of Lactobacillus plantarum strains during fermentation and storage of vegetable and fruit juices;Filannino;Appl. Environ. Microb.,2014

5. Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree;Filannino;Food Microbiol.,2015

Cited by 39 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. Exploring flavor separation in soy protein enzymatic hydrolysates via resin adsorption/desorption: A study on physicochemical characteristics and mass transfer dynamics;Separation and Purification Technology;2025-01

2. Optimization of α-L-arabinofuranosidase CcABF on clarification and beneficial active substances in fermented ginkgo kernel juice by artificial neural network and genetic algorithm;Food Chemistry;2024-08

3. Effects of cyclodextrins on phenolic acids biotransformation and color and volatile substances stabilization in sequentially fermented apple juice;Food Bioscience;2024-08

4. Effect of ultrasonic pretreatment on fermentation performance and quality of fermented hawthorn pulp by lactic acid bacteria;Food Chemistry;2024-07

5. The role of sonication in developing synbiotic Beverages: A review;Ultrasonics Sonochemistry;2024-07