Optimizing the fermentation conditions of fermented goji using sensory analysis and the biomass of Lactiplantibacillus plantarum NCU137
Author:
Affiliation:
1. State Key Laboratory of Food Science & Technology Nanchang University Nanchang PR China
2. School of Food Science & Technology Nanchang University Nanchang PR China
3. Food Science Program McGill University Montreal Quebec Canada
Funder
National Natural Science Foundation of China
Publisher
Hindawi Limited
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16828
Reference51 articles.
1. Fermentation parameter optimization of microbial oxalic acid production from cashew apple juice
2. Lactobacillus plantarum as a malolactic starter culture in winemaking: A new (old) player?
3. Influence of Patagonian Lactiplantibacillus plantarum and Oenococcus oeni strains on sensory perception of Pinot Noir wine after malolactic fermentation
4. Biodiversity of Oenological Lactic Acid Bacteria: Species- and Strain-Dependent Plus/Minus Effects on Wine Quality and Safety
5. Effect of Saccharomyces cerevisiae inoculum size on wine fermentation aroma compounds and its relation with assimilable nitrogen content
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2. Exploring the Biogenic Transformation Mechanism of Polyphenols by Lactobacillus plantarum NCU137 Fermentation and Its Enhancement of Antioxidant Properties in Wolfberry Juice;Journal of Agricultural and Food Chemistry;2024-05-23
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