2023
DOI: 10.3390/fermentation9070623
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Effects of Streptococcus thermophilus Fermentation on the Flavors and Antioxidant Properties of Barley Juice

Abstract: Lactic fermentation can improve the metabolic profile and functionality of juice, which is beneficial to human health. This study aimed to investigate the effect of Streptococcus thermophilus fermentation on the metabolic profiles and antioxidant activity of barley juice. The results demonstrated that S. thermophilus 7G10 dramatically increased the total titratable acidity and total phenolic and flavonoid contents in the barley juice after 24 h of fermentation. Only sixteen volatile compounds were detected in … Show more

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