Biotransformation of phenolics and metabolites and the change in antioxidant activity in kiwifruit induced by <i>Lactobacillus plantarum</i> fermentation

Abstract

Lactobacillus plantarum fermentation increased antioxidant compounds and antioxidant activity in kiwifruit pulp. These results provide the foundation to target the functional benefits of L. plantarum-fermented kiwifruit pulp for further human, animal, and plant health applications. © 2020 Society of Chemical Industry.