Effects of <i>Lacticaseibacillus casei</i> LK-1 Fermentation on Physicochemical Properties, Chemical Compositions, Antioxidant Activities and Volatile Profiles of Pineapple Juice

Lactic acid bacteria (LAB) are widely utilized in the production of various fermented foods. <i>Lacticaseibacillus casei</i> (<i>Ls. casei</i>) fermentation has been demonstrated to enhance antioxidant activity, flavor, and nutritional value. This study aimed to evaluate the...

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Bibliographic Details

Published in:	Foods
Main Authors:	Shaodan Peng, Lian Yang, Wei Zhou, Yuan Yuan, Liangkun Liao, Xiaobing Huang, Chenghui Zhang, Xiao Gong, Jihua Li
Format:	Article
Language:	English
Published:	MDPI AG 2025-10-01
Subjects:	pineapple juice <i>Lacticaseibacillus casei</i> fermentation antioxidant activity volatiles
Online Access:	https://www.mdpi.com/2304-8158/14/20/3474