ArticleNutrients2019
Use of Dairy and Plant-Derived Lactobacilli as Starters for Cherry Juice Fermentation.
Article in Nutrients, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 33 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
33 citing papers in PubMed, 95 citations in OpenAlex.
- Effects of controlled fermentation by Lactiplantibacillus plantarum PBS067 on Vitis vinifera L. leaf extract.Applied microbiology and biotechnology · 2026Article
- Resveratrol-EnrichedNutrients · 2026Article
- Lactic Acid Fermentation Improves the Bioaccessibility and Functional Quality of Reduced-Calorie Sour Cherry Beverages During Cold Storage.Food science & nutrition · 2026Article
- The Metabolic Regulatory Mechanisms of Umami Amino Acids inFoods (Basel, Switzerland) · 2026Article
- Article
- Biotransformation of Phenolic Acids in Foods: Pathways, Key Enzymes, and Technological Applications.Foods (Basel, Switzerland) · 2025Review
- Nutrients, Phytochemicals, and Antioxidant Capacity of Red Raspberry Nectar Fermented withFoods (Basel, Switzerland) · 2024Article
- Research Progress on Methods for the Deacidification of Small Berry Juice: An Overview.Molecules (Basel, Switzerland) · 2024Review
- Blackberry Juice Fermented with Two Consortia of Lactic Acid Bacteria and Isolated Whey: Physicochemical and Antioxidant Properties during Storage.International journal of molecular sciences · 2024Article
- Limosilactobacillus fermentum Strains as Novel Probiotic Candidates to Promote Host Health Benefits and Development of Biotherapeutics: A Comprehensive Review.Probiotics and antimicrobial proteins · 2024Review
- Article
- Phytochemical Properties and Antioxidant Capacities of Apple Juice Fermented by Probiotics During Refrigerated Storage and Simulated Gastrointestinal Digestion.Applied biochemistry and biotechnology · 2023Article
- Recent advances in probiotication of fruit and vegetable juices.Journal of advanced veterinary and animal research · 2023Article
- Dihydrocaffeic Acid-Is It the Less Known but Equally Valuable Phenolic Acid?Biomolecules · 2023Review
- Flavour Volatiles of Fermented Vegetable and Fruit Substrates: A Review.Molecules (Basel, Switzerland) · 2023Review
- Aroma profiles of sweet cherry juice fermented by different lactic acid bacteria determined through integrated analysis of electronic nose and gas chromatography-ion mobility spectrometry.Frontiers in microbiology · 2023Article
- Comparative study of three cultivars of jaboticaba berry: nutrient, antioxidant and volatile compounds.Frontiers in plant science · 2023Article
- Conversion of (poly)phenolic compounds in food fermentations by lactic acid bacteria: Novel insights into metabolic pathways and functional metabolites.Current research in food science · 2023Review
- Nutrition and Health through the Use of Probiotic Strains in Fermentation to Produce Non-Dairy Functional Beverage Products Supporting Gut Microbiota.Foods (Basel, Switzerland) · 2022Review
- Cherries and Blueberries-Based Beverages: Functional Foods with Antidiabetic and Immune Booster Properties.Molecules (Basel, Switzerland) · 2022Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
9 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundLactic 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.
methodsThe growth ability of
resultsSucrose significantly decreased in all fermented samples as well as malic acid, converted to lactic acid by malolactic fermentation. The total amount of volatile compounds increased. Specifically, propyl acetate, an ester with fruit notes, reached the highest concentration in
conclusionLactic acid fermentation confer fruit notes to the juice and enhance phenyllactic acids, especially employing dairy strains (
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.