Use of Dairy and Plant-Derived Lactobacilli as Starters for Cherry Juice Fermentation

Abstract

Lactic acid fermentation confer fruit notes to the juice and enhance phenyllactic acids, especially employing dairy strains (<i>L. rhamnosus</i> and <i>L. paracasei</i>). The level of dihydrocaffeic acid, a compound with putative biological activity was also increased (in particular with <i>L. plantarum</i>).