Transformation of Bitter Substances in Sea Buckthorn Juice by Fermentation with Lactiplantibacillus plantarum

Objective: To improve the taste of sea buckthorn juice and remove the bitter substance isorhamnetin glycoside. Methods: Fermentation of sea buckthorn juice with Lactiplantibacillus plantarum to study the growth curves of probiotics, the changes of various indexes such as total phenolic content and a...

Full description

Bibliographic Details

Published in:	Shipin gongye ke-ji
Main Authors:	Chenxi WANG, Qianhong LI, Yangzhou LIU, Yan ZHANG
Format:	Article
Language:	Chinese
Published:	The editorial department of Science and Technology of Food Industry 2024-08-01
Subjects:	sea buckthorn juice lactiplantibacillus plantarum antioxidant activity isorhamnetin
Online Access:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023080280