ArticleFrontiers in nutrition2022
Vitality, fermentation, aroma profile, and digestive tolerance of the newly selected
Article in Frontiers in nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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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
9 citing papers in PubMed.
- Fermentation ofFood chemistry: X · 2026Article
- Bioactive Components and Functional Applications of Sea Buckthorn: A Review.Food science & nutrition · 2026Review
- Mixed fermentation improved apple juice quality: juice characteristics and mechanism.Frontiers in nutrition · 2026Article
- Fermentation-Driven Valorization of Cashew Apple: Combined Influence of Terroir, Fruit Phenotype, and Clarification Level on Microbial and Biochemical Composition.International journal of food science · 2026Article
- Effects ofFoods (Basel, Switzerland) · 2025Article
- Enhancing Viability ofFoods (Basel, Switzerland) · 2025Article
- ProbioticFood science & nutrition · 2024Article
- Effects of different lactic acid bacteria on phenolic profiles, antioxidant capacities, and volatile compounds in purple sweet potato juice.Journal of food science and technology · 2024Article
- Effects of different strains fermentation on nutritional functional components and flavor compounds of sweet potato slurry.Frontiers in nutrition · 2023Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Background: To enrich the probiotic lactic acid bacteria (LAB) strains and expand the commercialization of new fermented juice products, we have identified two LAB strains with excellent potential in fermenting apple juice from pickles. Methods: The two strains were morphologically, physiologically, and genetically characterized. The strains' fermentation performance and alterations in volatile aroma components of apple juice and ability to survive in a simulated gastrointestinal environment were evaluated. Results: Two strains were identified as Conclusion: These results show that WFC 414 and WFC 502 have great potential applications in the fermented fruit juice industry.
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Registered trials
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