Food microbiologyActinidiaFermentationFruit and Vegetable JuicesSeleniumLimosilactobacillus fermentum
Enhancing functional metabolites and flavor volatiles of kiwifruit juice fermented with selenium-enriched Limosilactobacillus fermentum Ln-9.
Ling Liu, Xueer Wang, Zeyu Hu, Shiqi Li, Bowen Duan, Weiteng Tan, Zhouli Wang, Rui Cai, Yahong Yuan, Tianli Yue
Published: 202610.1016/j.fm.2025.104912
Abstract
The application of selenium-enriched lactic acid bacteria (LAB) offers a promising strategy to enhance the nutritional and functional properties of perishable fruits like kiwifruit. This study explored the fermentation of kiwifruit juice using seleni…
Preview only. Read the full abstract at the source