ArticleFrontiers in nutrition2026
Mixed fermentation improved apple juice quality: juice characteristics and mechanism.
Article in Frontiers in nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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Who cites it
1 citing paper in PubMed.
- Effects of Different Lactic Acid Bacterial Strains on the Physicochemical Properties and Flavor of Millet Fermented Beverages.Foods (Basel, Switzerland) · 2026Article
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6 authors.
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Abstract
Introduction: Fermented apple juice demonstrates significant potential as a functional beverage with health-promoting benefits; however, optimizing its sensory quality remains challenging. This study investigated the effects of fermentation using single and mixed lactic acid bacteria (LAB) strains on the quality of 'Red Fuji' apple juice (AJ) from Aksu, Xinjiang. Methods: Flavor characteristics were assessed using electronic nose, electronic tongue, and HS-SPME/GC-MS, and underlying mechanisms were investigated via non-targeted metabolomics. Results: The results revealed that 'Red Fuji' AJ is an excellent fermentation substrate, with post-fermentation total colony counts consistently exceeding 8.5 log CFU/mL. Mixed fermentation outperformed single fermentation. At the Discussion: This study demonstrates that specific mixed LAB fermentation can effectively address common sensory acceptance issues in fermented fruit juices by simultaneously enhancing probioticviability, enriching flavor complexity, and reducing undesirable tastes.
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