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Friendly Bacteria Improve Fermentation, Antioxidants, and Aroma in Apple Cider
Jenn Hoskins
18th July, 2024
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Image Source: Natural Science News, 2024
Key Findings
- The study by Sichuan University of Science and Engineering explored how different strains of Lactiplantibacillus plantarum affect cider quality during fermentation
- Different L. plantarum strains significantly influenced the antioxidant activity and aroma compounds in ciders
- Mixed fermentations with L. plantarum and Saccharomyces cerevisiae resulted in higher antioxidant activity and improved aroma profiles compared to pure S. cerevisiae fermentations
References
Main Study
1) Lactiplantibacillus plantarum exerts strain-specific effects on malolactic fermentation, antioxidant activity, and aroma profile of apple cider.
Published 30th October, 2024 (future Journal edition)
https://doi.org/10.1016/j.fochx.2024.101575
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