High Hydrostatic Pressure and Co-Fermentation by <i>Lactobacillus rhamnosus</i> and <i>Gluconacetobacter xylinus</i> Improve Flavor of Yacon-Litchi-Longan Juice

High Hydrostatic Pressure and Co-Fermentation by <i>Lactobacillus rhamnosus</i> and <i>Gluconacetobacter xylinus</i> Improve Flavor of Yacon-Litchi-Longan Juice

The aim of this study was to evaluate the effect of high hydrostatic pressure (HHP) and co-fermentation by <i>Lactobacillus rhamnosus</i> and <i>Gluconacetobacter xylinus</i> on the quality of yacon-litchi-longan (YLL) juice. The carbohydrates, organic acids, free amino acids...

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Bibliographic Details
Main Authors: Huali Chen, Gengsheng Xiao, Yujuan Xu, Yuanshan Yu, Jijun Wu, Bo Zou
Format: Article
Language:English
Published: MDPI AG 2019-08-01
Series:Foods
Subjects:
high hydrostatic pressure
<i>Lactobacillus rhamnosus</i>
<i>Gluconacetobacter xylinus</i>
free amino acids
volatile flavor compounds
Online Access:https://www.mdpi.com/2304-8158/8/8/308

Internet

https://www.mdpi.com/2304-8158/8/8/308

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