Improve the quality of bog bilberry juice by controlling the inoculation pH and timing of Lactobacillus plantarum-Reference-Cited by-同舟云学术

Improve the quality of bog bilberry juice by controlling the inoculation pH and timing of Lactobacillus plantarum

Published:2021-06-10 Issue:9 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Liu Lihong¹²,Gu Pan³,Li Chengjie³,Zhang Bolin³,Tuersuntuoheti Tuohetisayipu¹²^ORCID,Zhu Baoqing³^ORCID,Liang Shan¹²,Zhang Min¹²

Affiliation:

1. Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China

2. Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business University Beijing China

3. Beijing Key Laboratory of Forestry Food Processing and Safety Department of Food Science College of Biological Sciences and Biotechnology Beijing Forestry University Beijing China

Funder

Fundamental Research Funds for the Central Universities

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15541

Reference34 articles.

1. Antifungal activity of probiotic Lactobacillus strains isolated from natural fermented green olives and their application as food bio-preservative

2. In vitro bioassay based screening of antihyperglycemia and antihypertensive activities of Lactobacillus acidophilus fermented pear juice

3. Effect of Lactobacillus acidophilus, Oenococcus oeni, and Lactobacillus brevis on Composition of Bog Bilberry Juice

4. Antioxidant compositions and activity of blueberry wine during fermentation;Chen L.;China Brewing,2013

5. Sonicated pineapple juice as substrate for L. casei cultivation for probiotic beverage development: Process optimisation and product stability