Food chemistryPerseaOxidation-ReductionFermentationHydroxylationLipid Metabolism
Bacterial-driven lipid remodeling in avocado fermentation via hydroxylation and oxidation routes.
Ali Zein Alabiden Tlais, Ilario Losito, Pasquale Filannino, Elisabetta Trossolo, Stefano Tonini, Giuliana Garofalo, Vittorio Farina, Luca Settanni, Marco Gobbetti, Raffaella Di Cagno
Published: 202610.1016/j.foodchem.2025.147546
Abstract
We investigated the lipid metabolism of three lactic acid bacteria in fermenting two avocado cultivars. Using Liquid Chromatography-High-Resolution Mass Spectrometry, we tracked the fermentation-induced modifications in native lipid profiles. These m…
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