{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,24]],"date-time":"2026-03-24T12:01:13Z","timestamp":1774353673432,"version":"3.50.1"},"reference-count":34,"publisher":"Wiley","issue":"12","license":[{"start":{"date-parts":[[2018,11,6]],"date-time":"2018-11-06T00:00:00Z","timestamp":1541462400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100004761","name":"Natural Science Foundation of Hainan Province","doi-asserted-by":"publisher","award":["317013"],"award-info":[{"award-number":["317013"]}],"id":[{"id":"10.13039\/501100004761","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100004761","name":"Natural Science Foundation of Hainan Province","doi-asserted-by":"publisher","award":["317002"],"award-info":[{"award-number":["317002"]}],"id":[{"id":"10.13039\/501100004761","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100008111","name":"Hainan Provincial Department of Science and Technology","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100008111","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2018,12]]},"abstract":"<jats:sec>\n                    <jats:title>Abstract<\/jats:title>\n                    <jats:p>\n                      Mango slurries were fermented with 6 different probiotic microorganisms (\n                      <jats:italic>Lactobacillus plantarum<\/jats:italic>\n                      ,\n                      <jats:italic>Streptococcus thermophilus<\/jats:italic>\n                      ,\n                      <jats:italic>Lactobacillus casei<\/jats:italic>\n                      ,\n                      <jats:italic>Saccharomyces cerevisiae<\/jats:italic>\n                      D254,\n                      <jats:italic>S. cerevisiae<\/jats:italic>\n                      DV10, and\n                      <jats:italic>S. cerevisiae<\/jats:italic>\n                      R2) to develop products with higher bioactivity. Changes in pH, reducing sugars, organic acids, and volatile compounds were determined. In addition, total phenolics and antioxidant capacity during fermentation were monitored. Among the strains used,\n                      <jats:italic>S. cerevisiae<\/jats:italic>\n                      D254 exhibited the fastest utilization of sugar in a mango slurry. Different volatile compounds were produced, mainly consisting of fatty acids, alcohols, and esters.\n                      <jats:italic>S. cerevisiae<\/jats:italic>\n                      DV10 produced higher amounts of esters and alcohols. The antioxidant capacity of the mango slurries improved by different degrees after fermentation with the six probiotic microorganisms. Fermentation with\n                      <jats:italic>L. plantarum<\/jats:italic>\n                      obtained the most organic acids as well as total phenolics and exhibited the highest FRAP and CUPRAC values. The results of this study indicated that fermentation with probiotic microorganisms can enhance the health benefits obtained from mango slurries.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Application<\/jats:title>\n                    <jats:p>Probiotic\u2010fermented mango slurry is a fermentation product that combines the nutritional value of mango with the health benefits of probiotics. Probiotic fermentation improves the flavor of a mango slurry and increases the availability and variety of mango products that can be appreciated by consumers.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.14373","type":"journal-article","created":{"date-parts":[[2018,11,6]],"date-time":"2018-11-06T15:40:32Z","timestamp":1541518832000},"page":"3059-3068","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":29,"title":["Comparative Evaluation of the Antioxidant Capacities and Organic Acid and Volatile Contents of Mango Slurries Fermented with Six Different Probiotic Microorganisms"],"prefix":"10.1111","volume":"83","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-5950-5658","authenticated-orcid":false,"given":"Xiaofan","family":"Jin","sequence":"first","affiliation":[{"name":"College of Food Science and Technology Hainan Univ. 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