Physicochemical attributes and acceptability of marula wine fermented with natural Lactiplantibacillus plantarum and Saccharomyces cerevisiae-Reference-Cited by-同舟云学术

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Physicochemical attributes and acceptability of marula wine fermented with natural Lactiplantibacillus plantarum and Saccharomyces cerevisiae

Published:2023-11 Issue:11 Volume:9 Page:e21613
ISSN:2405-8440
Container-title:Heliyon
language:en
Short-container-title:Heliyon

Author:

Ngwenya Menzi P.^ORCID,Nkambule Thabile P.,Kidane Solomon W.^ORCID

Publisher

Elsevier BV

Subject

Multidisciplinary

Reference64 articles.

1. Review of the effect of fermentation on naturally occurring toxins;Westby;Food Control,1997

2. Studies on the physico-chemical, nutritional and microbiological changes during the traditional preparation of Marula wine in Gwanda, Zimbabwe;Dlamini;Nutr. Food Sci.,2015

3. Fermented fruits and vegetables of asia: a potential source of probiotics;Swain;Biotechnology Research International,2014

4. Fermented vegetables;Varzakas,2017

5. Fermentation of black plum (Vitex doniana Sweet) juice for production of wine;Okigbo;Fruits,2014

Cited by 3 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. The insights into sour flavor and organic acids in alcoholic beverages;Food Chemistry;2024-12

2. S. cerevisiaeserves as keystone species for spoilage resistance in experimental synthetic wine yeast communities;2024-07-08

3. The effect of selected Non-Saccharomyces yeasts and cold-contact fermentation on the production of low-alcohol marula fruit beer;Heliyon;2024-01

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