Pediococcus pentosaceus JS35 improved flavor, metabolic profile of fermentation supernatant of mulberry leaf powder and increased its antioxidant capacity

Pediococcus pentosaceus JS35 improved flavor, metabolic profile of fermentation supernatant of mulberry leaf powder and increased its antioxidant capacity

Pediococcus pentosaceus JS35 was used to improve flavor, metabolic profile and antioxidant activity of mulberry leaf powder. Gas chromatography ion mobility spectrometry (GC-IMS) analysis revealed that fermentation increased the contents of floral and fruity flavor compounds such as dihydrolinalool...

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Detaylı Bibliyografya
Asıl Yazarlar: Chen-guang Meng, Yutong Wang, Jiawen Xie, Jiajia Xuan, Jie-Ting Geng, Guanhui Liu, Jie Tu, Hang Xiao
Materyal Türü: Artigo
Dil:İngilizce
Baskı/Yayın Bilgisi: 2025
Online Erişim:https://doi.org/10.3389/fnut.2025.1551689
Etiketler: Etiketle
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Internet

https://doi.org/10.3389/fnut.2025.1551689

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