A study revealing mechanisms behind the stone cell of Yali pear degradation by mixed‐culture fermentation of lactic acid bacteria and yeast
Jie Gao,
Chao Xu,
Guifang Tian
et al.
Abstract:The presence of stone cells in pears is recognized as a problem for the pear processing industry. Bacillus and mold can degrade stone cells because of their potential to digest cellulose and lignin, but they cannot be used for the degradation test of pear stone cells. In this study Lactoplantibacillus plantarum JYLP‐326 was used in single culture or in the mixed culture with Saccharomyces cerevisiae Y2 to study their potential to degrade stone cells during fermentation and the mechanism of degradation was furt… Show more
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