Lactiplantibacillus plantarum exerts strain-specific effects on malolactic fermentation, antioxidant activity, and aroma profile of apple cider

This publication has 41 references indexed in Scilit:

• Metabolic characteristics of lactic acid bacteria and interaction with yeast isolated from light-flavor Baijiu fermentation
  Food Bioscience, 2022
• Influence of fruit maturity and lactic fermentation on physicochemical properties, phenolics, volatiles, and sensory of mulberry juice
  Food Bioscience, 2022
• The effects of cell-cell contact between Pichia kluyveri and Saccharomyces cerevisiae on amino acids and volatiles in mixed culture alcoholic fermentations
  Food Microbiology, 2022
• Characterization of different non-Saccharomyces yeasts via mono-fermentation to produce polyphenol-enriched and fragrant kiwi wine
  Food Microbiology, 2022
• Lactobacillus plantarum as a malolactic starter culture in winemaking: A new (old) player?
  Electronic Journal of Biotechnology, 2019
• Measures to improve wine malolactic fermentation
  Applied Microbiology and Biotechnology, 2019
• Directed evolution of Oenococcus oeni strains for more efficient malolactic fermentation in a multi-stressor wine environment
  Food Microbiology, 2018
• Classification of juices and fermented beverages made from unripe, ripe and senescent apples based on the aromatic profile using chemometrics
  Food Chemistry, 2013
• Relationships between Godello white wine sensory properties and its aromatic fingerprinting obtained by GC–MS
  Food Chemistry, 2011
• Lactobacillus: the Next Generation of Malolactic Fermentation Starter Cultures—an Overview
  Food and Bioprocess Technology, 2010