Fermentative Characteristics and Metabolic Profiles of Japanese Apricot Juice Fermented with <i>Lactobacillus acidophilus</i> and <i>Torulaspora delbrueckii</i>

Fermentative Characteristics and Metabolic Profiles of Japanese Apricot Juice Fermented with <i>Lactobacillus acidophilus</i> and <i>Torulaspora delbrueckii</i>

Functional fermented fruit juices produced using a combination of non-<i>Saccharomyces</i> yeast and lactic acid bacteria (LAB) are relatively unexplored. The effects of three inoculation protocols, single inoculation with <i>Lactobacillus acidophilus</i> (<i>La</i&g...

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Bibliographic Details
Main Authors: Benjawan Papun, Pairote Wongputtisin, Apinun Kanpiengjai, Tippapha Pisithkul, Phayungsak Manochai, Kamonwan Manowan, Anong Atsaneechantra, Ni-orn Chomsri
Format: Article
Language:English
Published: MDPI AG 2024-10-01
Series:Foods
Subjects:
Japanese apricot
<i>Prunus mume</i>
fermentation
<i>Lactobacillus</i>
<i>Torulaspora</i>
Online Access:https://www.mdpi.com/2304-8158/13/21/3455
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