March 3, 2026Open Access

Mixed fermentation improved apple juice quality: juice characteristics and mechanism

Key Points

Improved sensory acceptance highlights the effectiveness of mixed fermentation for apple juice.
Probiotic viability significantly increased by 30% with specific strains of LAB in fermentation.
Analysis of flavor complexity reveals enriched taste profiles due to mixed fermentation techniques.
Support for using mixed fermentation methods indicates potential for broader applications in food quality enhancement.

Abstract

This study demonstrates that specific mixed LAB fermentation can effectively address common sensory acceptance issues in fermented fruit juices by simultaneously enhancing probioticviability, enriching flavor complexity, and reducing undesirable tastes.

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Cite this study

Lei et al. (Tue,) studied this question.

www.synapsesocial.com/papers/69a75b7fc6e9836116a22eea — DOI: https://doi.org/10.3389/fnut.2026.1730713

Authors

Keyu Lei

Yinglong Wang

Yunfeng Pu

Journals

Frontiers in Nutrition

SHILAP Revista de lepidopterología

Actions

Institutions

Xinjiang Production and Construction Corps

Tarim University

References and Citations

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Building similarity graph...

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Mixed fermentation improved apple juice quality: juice characteristics and mechanism

Key Points

Abstract

Citation Network

Connected Papers

Discussion

Cite this study

Authors

Journals

Actions

Institutions

References and Citations

Citation Network

Connected Papers

Discussion