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March 3, 2026Frontiers in Nutrition2 citationsOpen Access

Mixed fermentation improved apple juice quality: juice characteristics and mechanism

KLKeyu LeiXinjiang Production and Construction CorpsYWYinglong WangXinjiang Production and Construction CorpsYPYunfeng Pu

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. (2026) studied this question.

synapsesocial.com/papers/69a75b7fc6e9836116a22eeahttps://doi.org/10.3389/fnut.2026.1730713
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