Fermentation of blueberry juices using autochthonous lactic acid bacteria isolated from fruit environment: Fermentation characteristics and evolution of phenolic profiles

Keyphrases

• Fermentation 100%
• Acid Content 100%
• Fermentation Characteristics 100%
• Phenolic Profile 100%
• Blueberry Juice 100%
• Autochthonous Lactic Acid Bacteria 100%
• Lactobacillus Fermentum 66%
• Lactic Acid Fermentation 66%
• Lactobacillus Plantarum 66%
• Metabolism 33%
• Declining Trend 33%
• Lactic Acid 33%
• Juice 33%
• Total Phenolic Content 33%
• Complex Change 33%
• Fermentation Capacity 33%
• Fermented Plant Juice 33%
• Hydroxybenzoic Acids 33%
• Antioxidant Capacity 33%
• Blueberry 33%
• Juice Composition 33%
• Anthocyanin Content 33%
• Phenolic Composition 33%
• Caffeic Acid 33%
• Lactic Acid Bacteria Strains 33%
• Malonic Acid 33%
• Gallic Acid 33%
• Myricetin 33%
• Microbial Metabolism 33%
• Viable Cell Count 33%
• Rutin 33%

Food Science

• Lactobacillus 100%
• Lactic Acid Bacteria 100%
• Fruit Juice 25%
• Antioxidant Capacity 25%
• Anthocyanin 25%
• Fermented Fruit 25%