Improvement of the quality and flavor profiles of persimmon vinegar by bioaugmented inoculation with <i>Lactobacillus acidophilus, Lactiplantibacillus plantarum</i> and <i>Wickerhamomyces anomalus</i>.

Food Chem X · 2026 · PMC12992084 · PMID 41853602

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an increasing trendno p-value reported

The ABTS radical scavenging activity decreased slowly in the early stage, and showed an increasing trend in the later stage, with the final values reaching 71.37 ± 5.75% (BF) and 77.31 ± 5.3% (TF).

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Quoted from the open-access full text in Europe PMC under the licence the publisher applied. The sentence is reproduced exactly as published; the emphasis is ours.

Improvement of the quality and flavor profiles of persimmon vinegar by bioaugmented inoculation with &lt;i&gt;Lactobacillus acidophilus, Lactiplantibacillus plantarum&lt;/i&gt; and &lt;i&gt;Wickerhamomyces anomalus&lt;/i&gt;.

The sentences

Improvement of the quality and flavor profiles of persimmon vinegar by bioaugmented inoculation with <i>Lactobacillus acidophilus, Lactiplantibacillus plantarum</i> and <i>Wickerhamomyces anomalus</i>.