Use of Dairy and Plant-Derived Lactobacilli as Starters for Cherry Juice Fermentation
Annalisa Ricci, Martina Cirlini, Antonietta Maoloni, Daniele Del Rio, Luca Calani, Valentina Bernini +3 more
Nutrients
Abstract
Lactic acid fermentation confer fruit notes to the juice and enhance phenyllactic acids, especially employing dairy strains (<i>L. rhamnosus</i> and <i>L. paracasei</i>). The level of dihydrocaffeic acid, a compound with putative biological activity was also increased (in particular with <i>L. plantarum</i>).
Extracted Claims
3 claims extracted from this paper into the knowledge graph
lactic acid fermentation confer fruit notes
“Lactic acid fermentation confer fruit notes to the juice and enhance phenyllactic acids, especially employing dairy strains (L. rhamnosus and L. paracasei).”
dihydrocaffeic acid increased cherry juice
“The level of dihydrocaffeic acid, a compound with putative biological activity was also increased (in particular with L. plantarum).”
phenyllactic acids enhanced cherry juice
“Lactic acid fermentation confer fruit notes to the juice and enhance phenyllactic acids, especially employing dairy strains (L. rhamnosus and L. paracasei).”