Yuasa, Masahiro published the artcileChemical composition and sensory properties of fermented citrus juice using probiotic lactic acid bacteria, Computed Properties of 97-67-6, the main research area is citrus juice probiotic lactic acid bacteria Lactobacillus plantarum.
We prepared three types of fermented citrus juice using probiotic lactic acid bacteria (Lactobacillus plantarum SI-1 and L. pentosus MU-1). The viable cell counts, chem. composition, and sensory properties of citrus juice were investigated and compared before and after fermentation Similar to probiotic foods, fermented citrus juice contains sufficient viable cell counts. Decreased concentrations of L-malic acid and specific free amino acids and increased concentration of lactic acid were observed in fermented citrus juice. However, the total sugar concentration remained unchanged. Therefore, L. plantarum SI-1 and L. pentosus MU-1 grow in citrus juice via malolactic fermentation Furthermore, no difference was observed in the sensory properties of citrus juice following lactic acid fermentation These findings demonstrate the growth mechanism of lactic acid bacteria in citrus juice and sensory properties of fermented citrus juices.
Food Bioscience published new progress about Citrus juice. 97-67-6 belongs to class alcohols-buliding-blocks, name is (S)-2-hydroxysuccinic acid, and the molecular formula is C4H6O5, Computed Properties of 97-67-6.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts