{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,6]],"date-time":"2026-10-06T10:03:56Z","timestamp":1791281036930,"version":"4.1.0"},"reference-count":41,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2024,12,1]],"date-time":"2024-12-01T00:00:00Z","timestamp":1733011200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2024,12,1]],"date-time":"2024-12-01T00:00:00Z","timestamp":1733011200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2024,11,18]],"date-time":"2024-11-18T00:00:00Z","timestamp":1731888000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Food Chemistry: X"],"published-print":{"date-parts":[[2024,12]]},"DOI":"10.1016\/j.fochx.2024.102023","type":"journal-article","created":{"date-parts":[[2024,11,20]],"date-time":"2024-11-20T03:28:20Z","timestamp":1732073300000},"page":"102023","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":27,"special_numbering":"C","title":["Effect of five lactic acid bacteria on the flavor quality of fermented sweet potato juice"],"prefix":"10.1016","volume":"24","author":[{"given":"Bin","family":"Liang","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xue","family":"Bai","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yunfan","family":"Wang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaohe","family":"Li","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yanhui","family":"Kong","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiulian","family":"Li","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiangquan","family":"Zeng","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wenli","family":"Liu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Huamin","family":"Li","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shuyang","family":"Sun","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hansheng","family":"Gong","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xinguang","family":"Fan","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.fochx.2024.102023_bb0005","doi-asserted-by":"crossref","first-page":"277","DOI":"10.1016\/j.tifs.2018.11.006","article-title":"Sweet potato roots: Unrevealing an old food as a source of health promoting bioactive compounds - a review","volume":"85","author":"de Albuquerque","year":"2019","journal-title":"Trends in Food Science & Technology"},{"issue":"11","key":"10.1016\/j.fochx.2024.102023_bb0010","doi-asserted-by":"crossref","first-page":"2618","DOI":"10.1002\/jctb.7377","article-title":"A short review on catalytic hydrogenation of fructose into mannitol","volume":"98","author":"Alexzman","year":"2023","journal-title":"Journal of Chemical Technology and Biotechnology"},{"key":"10.1016\/j.fochx.2024.102023_bb0015","doi-asserted-by":"crossref","first-page":"461","DOI":"10.1016\/j.foodres.2017.05.030","article-title":"Chemometric evaluation of the volatile profile of probiotic melon and probiotic cashew juice","volume":"99","author":"Alves","year":"2017","journal-title":"Food Research International"},{"issue":"8","key":"10.1016\/j.fochx.2024.102023_bb0020","doi-asserted-by":"crossref","first-page":"471","DOI":"10.36961\/si18648","article-title":"Changes in technological quality of frost damaged sugar beet during storage","volume":"142","author":"Antczak-Chrobot","year":"2017","journal-title":"Sugar Industry-Zuckerindustrie"},{"issue":"19","key":"10.1016\/j.fochx.2024.102023_bb0025","doi-asserted-by":"crossref","first-page":"3070","DOI":"10.3390\/foods11193070","article-title":"Effects of pretreatment on the volatile composition, amino acid, and fatty acid content of oat bran","volume":"11","author":"Bai","year":"2022","journal-title":"Foods"},{"key":"10.1016\/j.fochx.2024.102023_bb0030","article-title":"Organic acids production from lactic acid bacteria: A preservation approach","volume":"46","author":"Bangar","year":"2022","journal-title":"Food Bioscience"},{"issue":"12","key":"10.1016\/j.fochx.2024.102023_bb0035","doi-asserted-by":"crossref","first-page":"11138","DOI":"10.3168\/jds.2020-19120","article-title":"Evaluation of lactic acid bacteria strains isolated from fructose-rich environments for their mannitol-production and milk-gelation abilities","volume":"103","author":"Behare","year":"2020","journal-title":"Journal of Dairy Science"},{"key":"10.1016\/j.fochx.2024.102023_bb0040","doi-asserted-by":"crossref","first-page":"124","DOI":"10.1016\/j.ijfoodmicro.2019.01.012","article-title":"Design of microbial consortia for the fermentation of pea-protein-enriched emulsions","volume":"293","author":"Ben-Harb","year":"2019","journal-title":"International Journal of Food Microbiology"},{"key":"10.1016\/j.fochx.2024.102023_bb0045","series-title":"Advanced dairy chemistry: Vol. 3: Lactose, water, salts and minor constituents","first-page":"631","article-title":"Flavours and off-Flavours in Milk and dairy products","author":"Cadwallader","year":"2009"},{"issue":"2","key":"10.1016\/j.fochx.2024.102023_bb0050","doi-asserted-by":"crossref","first-page":"102","DOI":"10.3390\/fermentation9020102","article-title":"Research on the effect of simultaneous and sequential fermentation with Saccharomyces cerevisiae and Lactobacillus plantarum on antioxidant activity and flavor of apple cider","volume":"9","author":"Chen","year":"2023","journal-title":"Fermentation-Basel"},{"issue":"10","key":"10.1016\/j.fochx.2024.102023_bb0055","doi-asserted-by":"crossref","first-page":"938","DOI":"10.1080\/10408390903044081","article-title":"Volatile flavor compounds in yogurt: A review","volume":"50","author":"Cheng","year":"2010","journal-title":"Critical Reviews in Food Science and Nutrition"},{"key":"10.1016\/j.fochx.2024.102023_bb0065","doi-asserted-by":"crossref","first-page":"56","DOI":"10.1016\/j.ijfoodmicro.2017.02.014","article-title":"Lactic acid fermentation drives the optimal volatile flavor-aroma profile of pomegranate juice","volume":"248","author":"Di Cagno","year":"2017","journal-title":"International Journal of Food Microbiology"},{"issue":"1","key":"10.1016\/j.fochx.2024.102023_bb0070","doi-asserted-by":"crossref","first-page":"3","DOI":"10.3920\/BM2021.0044","article-title":"Are fructophilic lactic acid bacteria (FLAB) beneficial to humans?","volume":"13","author":"Dicks","year":"2022","journal-title":"Beneficial Microbes"},{"key":"10.1016\/j.fochx.2024.102023_bb0075","doi-asserted-by":"crossref","DOI":"10.1016\/j.microc.2022.107537","article-title":"The process monitors of probiotic fermented sour cherry juice based on the HS-GC-IMS","volume":"180","author":"Gao","year":"2022","journal-title":"Microchemical Journal"},{"issue":"9","key":"10.1016\/j.fochx.2024.102023_bb0080","doi-asserted-by":"crossref","DOI":"10.1111\/jfpp.14646","article-title":"Sensory evaluation of roasted sweet potatoes influenced by different cultivars: A correlation study with respect to sugars, amino acids, volatile compounds, and colors","volume":"44","author":"Hou","year":"2020","journal-title":"Journal of Food Processing and Preservation"},{"issue":"11","key":"10.1016\/j.fochx.2024.102023_bb0085","doi-asserted-by":"crossref","DOI":"10.1111\/jfpp.14200","article-title":"Cultivar selection as a tool for nutritional and functional value enhancement of roasted sweet potato","volume":"43","author":"Hou","year":"2019","journal-title":"Journal of Food Processing and Preservation"},{"issue":"6","key":"10.1016\/j.fochx.2024.102023_bb0090","doi-asserted-by":"crossref","first-page":"479","DOI":"10.1007\/s12275-019-9048-0","article-title":"Mixed starter of Lactococcus lactis and Leuconostoc citreum for extending kimchi shelf-life","volume":"57","author":"Kim","year":"2019","journal-title":"Journal of Microbiology"},{"issue":"1","key":"10.1016\/j.fochx.2024.102023_bb0095","doi-asserted-by":"crossref","first-page":"67","DOI":"10.3390\/horticulturae8010067","article-title":"Analysis of free sugars, organic acids, and fatty acids of wood apple (Limonia acidissima L.) Fruit Pulp","volume":"8","author":"Lamani","year":"2022","journal-title":"Horticulturae"},{"key":"10.1016\/j.fochx.2024.102023_bb0100","doi-asserted-by":"crossref","DOI":"10.1016\/j.algal.2023.103181","article-title":"Amino acids profile of 56 species of microalgae reveals that free amino acids allow to distinguish between phylogenetic groups","volume":"74","author":"Le\u00f3n-Vaz","year":"2023","journal-title":"Algal Research"},{"key":"10.1016\/j.fochx.2024.102023_bb0105","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijfoodmicro.2023.110371","article-title":"Metabolomics and metatranscriptomics reveal the influence mechanism of endogenous microbe (Staphylococcus succinus) inoculation on the flavor of fermented chili pepper","volume":"406","author":"Li","year":"2023","journal-title":"International Journal of Food Microbiology"},{"issue":"9","key":"10.1016\/j.fochx.2024.102023_bb0110","doi-asserted-by":"crossref","first-page":"4697","DOI":"10.1111\/ijfs.16576","article-title":"Effect of lactic acid fermentation on the quality and phytochemical constituent in smoothies made from the leaves of different sweet potato (Ipomoea batatas L.) cultivars","volume":"58","author":"Mashitoa","year":"2023","journal-title":"International Journal of Food Science and Technology"},{"key":"10.1016\/j.fochx.2024.102023_bb0115","doi-asserted-by":"crossref","first-page":"181","DOI":"10.1016\/j.lwt.2017.10.009","article-title":"Heterofermentative lactic acid bacteria as a starter culture to control kimchi fermentation","volume":"88","author":"Moon","year":"2018","journal-title":"LWT - Food Science and Technology"},{"issue":"7","key":"10.1016\/j.fochx.2024.102023_bb0120","doi-asserted-by":"crossref","DOI":"10.3390\/molecules26071820","article-title":"Bioactive compounds, antioxidants, and health benefits of sweet potato leaves","volume":"26","author":"Nguyen","year":"2021","journal-title":"Molecules"},{"key":"10.1016\/j.fochx.2024.102023_bb0125","doi-asserted-by":"crossref","first-page":"137","DOI":"10.1016\/j.postharvbio.2019.01.004","article-title":"Starch granule sizes and degradation in sweet potatoes during storage","volume":"150","author":"Niu","year":"2019","journal-title":"Postharvest Biology and Technology"},{"issue":"1","key":"10.1016\/j.fochx.2024.102023_bb0130","doi-asserted-by":"crossref","first-page":"49","DOI":"10.1080\/10826068.2023.2204507","article-title":"Identification, characterization and optimization of culture medium conditions for organic acid-producing lactic acid bacteria strains from Chinese fermented vegetables","volume":"54","author":"Okoye","year":"2023","journal-title":"Preparative Biochemistry & Biotechnology"},{"key":"10.1016\/j.fochx.2024.102023_bb0135","doi-asserted-by":"crossref","first-page":"163","DOI":"10.1093\/jas\/skad163","article-title":"Metagenomics analysis reveals the performance of homo- and heterofermentative lactic acid bacteria in alfalfa silage fermentation, bacterial community, and functional profiles","volume":"101","author":"Okoye","year":"2023","journal-title":"Animal Science Journal"},{"issue":"6","key":"10.1016\/j.fochx.2024.102023_bb0140","doi-asserted-by":"crossref","first-page":"235","DOI":"10.3136\/nskkk.NSKKK-D-22-00087","article-title":"Fermentation profile comparisons of sake-kasu samples fermented with lactic acid bacteria or with acetic acid bacteria","volume":"70","author":"Sato","year":"2023","journal-title":"Journal of the Japanese Society for Food Science and Technology-Nippon Shokuhin Kagaku Kogaku Kaishi"},{"issue":"9","key":"10.1016\/j.fochx.2024.102023_bb0145","doi-asserted-by":"crossref","first-page":"230","DOI":"10.1007\/s11274-023-03673-6","article-title":"Biosynthesis of selenium nanoparticles by lactic acid bacteria and areas of their possible applications","volume":"39","author":"Stabnikova","year":"2023","journal-title":"World Journal of Microbiology and Biotechnology"},{"key":"10.1016\/j.fochx.2024.102023_bb0150","doi-asserted-by":"crossref","DOI":"10.1016\/j.fbio.2023.103025","article-title":"Fermented milk by Lactobacillus delbrueckii, Lacticaseibacillus paracasei, and Kluyveromyces marxianus shows special physicochemical and aroma formation during the storage","volume":"55","author":"Sun","year":"2023","journal-title":"Food Bioscience"},{"issue":"7","key":"10.1016\/j.fochx.2024.102023_bb0155","doi-asserted-by":"crossref","first-page":"1693","DOI":"10.1111\/1750-3841.13779","article-title":"Effects of 4 probiotic strains in Coculture with traditional starters on the flavor profile of yogurt","volume":"82","author":"Tian","year":"2017","journal-title":"Journal of Food Science"},{"issue":"5","key":"10.1016\/j.fochx.2024.102023_bb0160","doi-asserted-by":"crossref","first-page":"638","DOI":"10.21273\/JASHS.125.5.638","article-title":"Contribution of volatile compounds to the characteristic aroma of baked `Jewel\u2019 Sweetpotatoes","volume":"125","author":"Wang","year":"2000","journal-title":"Journal of the American Society for Horticultural Science"},{"key":"10.1016\/j.fochx.2024.102023_bb0165","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2020.126839","article-title":"Novel insight into the formation mechanism of volatile flavor in Chinese fish sauce (Yu-lu) based on molecular sensory and metagenomics analyses","volume":"323","author":"Wang","year":"2020","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2024.102023_bb0170","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2021.112474","article-title":"Exploring the typical flavours formation by combined with metatranscriptomics and metabolomics during Chinese Sichuan paocai fermentation","volume":"153","author":"Xiao","year":"2022","journal-title":"LWT - Food Science and Technology"},{"key":"10.1016\/j.fochx.2024.102023_bb0175","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2023.115457","article-title":"Characterization of strawberry purees fermented by Lactobacillus spp. based on nutrition and flavor profiles using LC-TOF\/MS, HS-SPME-GC\/MS and E-nose","volume":"189","author":"Yang","year":"2023","journal-title":"LWT"},{"key":"10.1016\/j.fochx.2024.102023_bb0180","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2022.113656","article-title":"Identification of volatile and odor-active compounds in Hunan black tea by SPME\/GC-MS and multivariate analysis","volume":"164","author":"Yin","year":"2022","journal-title":"LWT - Food Science and Technology"},{"issue":"4","key":"10.1016\/j.fochx.2024.102023_bb0185","doi-asserted-by":"crossref","first-page":"1183","DOI":"10.1007\/s00217-008-0835-9","article-title":"Determination of organic acids evolution during apple cider fermentation using an improved HPLC analysis method","volume":"227","author":"Zhang","year":"2008","journal-title":"European Food Research and Technology"},{"key":"10.1016\/j.fochx.2024.102023_bb0190","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodcont.2022.109104","article-title":"Changes in flavor, heterocyclic aromatic amines, and quality characteristics of roasted chicken drumsticks at different processing stages","volume":"139","author":"Zhang","year":"2022","journal-title":"Food Control"},{"issue":"19","key":"10.1016\/j.fochx.2024.102023_bb0195","doi-asserted-by":"crossref","DOI":"10.3390\/molecules26195808","article-title":"Optimization of HS-SPME for GC-MS analysis and its application in characterization of volatile compounds in sweet potato","volume":"26","author":"Zhang","year":"2021","journal-title":"Molecules"},{"key":"10.1016\/j.fochx.2024.102023_bb0200","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2021.130889","article-title":"Analysis of the relationship between microorganisms and flavour development in dry-cured grass carp by high-throughput sequencing, volatile flavour analysis and metabolomics","volume":"368","author":"Zhao","year":"2022","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2024.102023_bb0205","doi-asserted-by":"crossref","DOI":"10.1016\/j.fbio.2023.102411","article-title":"Lactic acid bacteria with anti-hyperuricemia ability: Screening in vitro and evaluating in mice","volume":"52","author":"Zhao","year":"2023","journal-title":"Food Bioscience"},{"issue":"6","key":"10.1016\/j.fochx.2024.102023_bb0210","doi-asserted-by":"crossref","first-page":"S247","DOI":"10.1111\/j.1750-3841.2008.00846.x","article-title":"Analysis of volatile compounds produced by 2 strains of Lactococcus lactis isolated from Leben (Tunisian fermented Milk) using solid-phase microextraction-gas chromatography","volume":"73","author":"Ziadi","year":"2008","journal-title":"Journal of Food Science"}],"container-title":["Food Chemistry: X"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157524009118?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157524009118?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2025,1,10]],"date-time":"2025-01-10T07:33:18Z","timestamp":1736494398000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S2590157524009118"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2024,12]]},"references-count":41,"alternative-id":["S2590157524009118"],"URL":"https:\/\/doi.org\/10.1016\/j.fochx.2024.102023","relation":{},"ISSN":["2590-1575"],"issn-type":[{"value":"2590-1575","type":"print"}],"subject":[],"published":{"date-parts":[[2024,12]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Effect of five lactic acid bacteria on the flavor quality of fermented sweet potato juice","name":"articletitle","label":"Article Title"},{"value":"Food Chemistry: X","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.fochx.2024.102023","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2024 The Author(s). Published by Elsevier Ltd.","name":"copyright","label":"Copyright"}],"article-number":"102023"}}