Ultrasound-assisted fermentation of ginkgo kernel juice by Lactiplantibacillus plantarum: Microbial response and juice composition development.

The content of caffeic acid in the non-sonicated group showed a trend of increasing and then decreasing during the fermentation process, with the highest caffeic acid content at fermentation for 24 h (0.51 ± 0.01 mg/L).

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Then, the higher power ultrasound group (115.50 and 173.88 W/L) showed a decreasing trend from 12 to 48 h of fermentation, however, the mild power ultrasound group (84.42 W/L) and the non-sonicated group were showed a slow increasing trend.

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