Optimization of strains for fermentation of kiwifruit juice and effects of mono- and mixed culture fermentation on its sensory and aroma profiles

Effect of mixed fermentation of Lactiplantibacillus plantarum and Lactiplantibacillus pentosus on phytochemical and flavor characteristics of Wallace melon juice

“…The highest number of viable bacteria was observed in the sample fermented with LP, reaching 9.21 log CFU mL −1 . This may be due to LP having higher adaptability to a low pH environment 17 . The colony counts of LG‐LX were significantly higher than that in LG and LX fermentations ( P < 0.05) but there were no significant differences among LP‐LX, LG, and LX.…”

“…This may be due to LP having higher adaptability to a low pH environment. 17 The colony counts of LG-LX were significantly higher than that in LG and LX fermentations (P < 0.05) but there were no significant differences among LP-LX, LG, and LX. According to Fig.…”

“…The quality of the MJ was evaluated using a method described by Lan et al ., 17 with slight modifications, and based on the color, smell, consistency, taste, and levels of sourness and sweetness. The sensory evaluation panel consisted of 12 members with sensory evaluation experience: six males and six females aged 20–40 years from Shanghai Jiao tong University.…”

Comparative analysis of the prebiotic effect of Fructooligosaccharides and Raffinose oligosaccharides on nutraceutical and sensory properties of soymilk fermented with mixed cultures of Lacticaseibacillus rhamnosus and Weissella confusa 30082b

“…rhamnosus (JCM No. 1136) was procured from the Japan Collection of Microorganisms RIKEN BioResource Research Center, Kyoto-fu Japan, and W. confusa 30082b was isolated from healthy human faecal samples (age group [21][22][23][24][25][26][27][28][29][30][31][32][33][34][35][36][37][38][39][40] at National Centre for Cell Science (NCCS) Pune, India. The strains were stored at -80 °C in the presence of glycerol (649 g/L) and activated in De Man, Rogosa, and Sharpe (MRS) medium twice before use.…”

“…To be a synergistic synbiotic, the probiotic microorganism chosen must be entrenched in its ability to deliver a health benefit, and the prebiotic substrate is selected to essentially aid the growth and activity of that particular prebiotic microorganism. Indeed, pure culture models do not emulate the environmental conditions that the probiotic bacteria confront in the human gut because bacterial fermentation occurs in the colon utilising prebiotics/dietary fibre as major growth substrates, which do not undergo digestion in the small intestine (Lan et al 2023). Mixed culture fermentations consisting of two or more species of probiotic bacteria are the rule of nature and are considered a pliable and resourceful process to yield better quality soy products from various organic compounds (Bevilacqua et al 2020).…”