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Quality of red pitaya juice fermented by Lactobacillus gasseri
Updated：2026-10-09
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    • Quality of red pitaya juice fermented by Lactobacillus gasseri

    • “The fermentation of Lactobacillus plantarum L-SS significantly enhances the nutritional value and flavor quality of red pitaya juice, providing theoretical basis and technical reference for the development of plant-based functional beverages.”
    • YANG Zeqian , SHANG Nan , WU Ruiyun , HAN Zixin , LI Pinglan
    • Journal of China Agricultural University Vol. 31, Issue 10, Pages: 301-317(2026)

    • DOI： 10.11841/j.issn.1007-4333.2026.10.21     

      CLC：

    • Accepted：24 February 2026 ，

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