Fermentation and Storage Characteristics of "Fuji" Apple Juice Using Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum: Microbial Growth, Metabolism of Bioactives and in vitro Bioactivities.

Front Nutr · 2022 · PMC8864132 · PMID 35223961

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a decreasing trendno p-value reported

plantarum for 24 h, and then followed a decreasing trend.

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an increasing trendno p-value reported

The pyruvic acid content experienced an increasing trend and reached a maximum concentration of 130.2 ± 1.4 mg/L after fermentation by L. plantarum for 24 h, and then followed a decreasing trend.

also in 63,971 other papers

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.

Fermentation and Storage Characteristics of "Fuji" Apple Juice Using &lt;i&gt;Lactobacillus acidophilus, Lactobacillus casei&lt;/i&gt; and &lt;i&gt;Lactobacillus plantarum&lt;/i&gt;: Microbial Growth, Metabolism of Bioactives and &lt;i&gt;in vitro&lt;/i&gt; Bioactivities.

The sentences

Fermentation and Storage Characteristics of "Fuji" Apple Juice Using <i>Lactobacillus acidophilus, Lactobacillus casei</i> and <i>Lactobacillus plantarum</i>: Microbial Growth, Metabolism of Bioactives and <i>in vitro</i> Bioactivities.