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Use of Dairy and Plant-Derived Lactobacilli as Starters for Cherry Juice Fermentation
2019
Nutrients
Lactic acid bacteria (LAB) exhibit a great biodiversity that can be exploited for different purposes, such as to enhance flavours or metabolize phenolic compounds. In the present study, the use of dairy and plant-derived LAB strains to perform cherry juice fermentation is reported. Methods: The growth ability of Lactobacillus plantarum, Lactobacillus casei, Lactobacillus paracasei and Lactobacillus rhamnosus was studied in cherry juice. Profiling of sugars, organic acids and volatile compounds
doi:10.3390/nu11020213
fatcat:igali2hf3jh7tlbuiwlqe5u5kq