Pediococcus pentosaceus JS35 improved flavor, metabolic profile of fermentation supernatant of mulberry leaf powder and increased its antioxidant capacity

Pediococcus pentosaceus JS35 improved flavor, metabolic profile of fermentation supernatant of mulberry leaf powder and increased its antioxidant capacity

Pediococcus pentosaceus JS35 was used to improve flavor, metabolic profile and antioxidant activity of mulberry leaf powder. Gas chromatography ion mobility spectrometry (GC-IMS) analysis revealed that fermentation increased the contents of floral and fruity flavor compounds such as dihydrolinalool...

Full description

Saved in:
Bibliographic Details
Main Authors: Caiyan Meng, Yutong Wang, Jiawen Xie, Jiajia Xuan, Jingze Geng, Guanhui Liu, Jie Tu, Hang Xiao
Format: Article
Language:English
Published: Frontiers Media S.A. 2025-03-01
Series:Frontiers in Nutrition
Subjects:
Pediococcus pentosaceus
mulberry leaf
flavor
metabolic profiles
antioxidant capacity
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2025.1551689/full
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items