Effect of mixed fermentation of Saccharomyces cerevisiae, Lactobacillus helveticus, Lactobacillus delbrueckii subsp. bulgaricus on physicochemical and flavor characteristics of pumpkin juice.
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| Title: | Effect of mixed fermentation of Saccharomyces cerevisiae, Lactobacillus helveticus, Lactobacillus delbrueckii subsp. bulgaricus on physicochemical and flavor characteristics of pumpkin juice. |
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| Authors: | Tan RQ; School of Life Science, Jiangxi Science and Technology Normal University, Nanchang, 330013, China., Zhou CL; School of Life Science, Jiangxi Science and Technology Normal University, Nanchang, 330013, China. zhoucl6212@126.com., Zhang MJ; School of Life Science, Jiangxi Science and Technology Normal University, Nanchang, 330013, China., Su W; School of Life Science, Jiangxi Science and Technology Normal University, Nanchang, 330013, China., Liu SF; School of Life Science, Jiangxi Science and Technology Normal University, Nanchang, 330013, China., Yao LY; School of Life Science, Jiangxi Science and Technology Normal University, Nanchang, 330013, China., Pan WH; School of Life Science, Jiangxi Science and Technology Normal University, Nanchang, 330013, China., Li W; School of Life Science, Jiangxi Science and Technology Normal University, Nanchang, 330013, China. |
| Source: | Scientific reports [Sci Rep] 2025 Nov 28; Vol. 15 (1), pp. 42676. Date of Electronic Publication: 2025 Nov 28. |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: Nature Publishing Group Country of Publication: England NLM ID: 101563288 Publication Model: Electronic Cited Medium: Internet ISSN: 2045-2322 (Electronic) Linking ISSN: 20452322 NLM ISO Abbreviation: Sci Rep Subsets: MEDLINE |
| Database: | MEDLINE Ultimate |
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| ISSN: | 2045-2322 |
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| DOI: | 10.1038/s41598-025-26842-z |
