{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,30]],"date-time":"2026-09-30T17:44:35Z","timestamp":1790790275555,"version":"4.1.0"},"reference-count":58,"publisher":"Wiley","issue":"3","license":[{"start":{"date-parts":[[2025,3,17]],"date-time":"2025-03-17T00:00:00Z","timestamp":1742169600000},"content-version":"vor","delay-in-days":16,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2025,3,1]],"date-time":"2025-03-01T00:00:00Z","timestamp":1740787200000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2025,3]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>\n                    To evaluate the fermentation potential of diluted concentrated apple juice (CAJ) and identify suitable strains, seven lactic acid bacteria (LAB) strains, including\n                    <jats:italic>Lactiplantibacillus plantarum<\/jats:italic>\n                    (TM3\u201023),\n                    <jats:italic>Pediococcus acidilactici<\/jats:italic>\n                    (G1\u201014),\n                    <jats:italic>Lacticaseibacillus paracasei<\/jats:italic>\n                    (TH4\u20104),\n                    <jats:italic>Limosilactobacillus fermentum<\/jats:italic>\n                    (LX4\u201019),\n                    <jats:italic>Lactobacillus acidophilus<\/jats:italic>\n                    (G3\u20102),\n                    <jats:italic>Lactobacillus helveticus<\/jats:italic>\n                    (G3\u20104), and\n                    <jats:italic>Lactobacillus delbrueckii<\/jats:italic>\n                    (SJ2\u201010), were employed for diluted CAJ fermentation. The identification of volatile compounds was conducted using gas chromatography\u2010mass spectrometry (GC\u2010MS), while sensory quality of fermented products was evaluated using electronic tongue analysis and sensory evaluation. Results indicated that TM3\u201023, TH4\u20104, G1\u201014, and G3\u20104 adapted well to diluted CAJ and demonstrated a robust ability to metabolize malic acid, with TM3\u201023 achieving 8.27 Log CFU\/mL. TM3\u201023 and LX4\u201019 enhanced the diversity of phenolic compounds. LAB fermentation enhanced the aroma by reducing aldehyde content and increasing the diversity of alcohols and other volatile compounds. Fermentation increased\n                    <jats:italic>L<\/jats:italic>\n                    * values and reduced\n                    <jats:italic>a<\/jats:italic>\n                    * values significantly (\n                    <jats:italic>p<\/jats:italic>\n                    &lt;\u00a00.05). CAJ fermented by TM3\u201023 received the highest sensory scores for taste (22.67) and flavor (22.48). G1\u201014 demonstrated significant DPPH radical scavenging activity and FRAP (\n                    <jats:italic>p<\/jats:italic>\n                    &lt;\u00a00.05). A comparison of the physicochemical properties of fresh squeezed apple juice and diluted CAJ after fermentation revealed that diluted CAJ serves as a suitable substrate for LAB fermentation, with\n                    <jats:italic>Lactiplantibacillus plantarum<\/jats:italic>\n                    TM3\u201023 being the dominant strain for the development of fermented apple juice. This study demonstrates the feasibility of using diluted CAJ for fermentation, supporting its high\u2010value application in the food industry.\n                  <\/jats:p>","DOI":"10.1111\/1750-3841.70102","type":"journal-article","created":{"date-parts":[[2025,3,17]],"date-time":"2025-03-17T04:33:26Z","timestamp":1742186006000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":8,"title":["Sensory improvement of fermented apple juice diluted from concentrate by lactic acid bacteria"],"prefix":"10.1111","volume":"90","author":[{"given":"Shuxuan","family":"Wang","sequence":"first","affiliation":[{"name":"College of Food Science and Engineering Northwest A&amp;F University  Yangling China"},{"name":"Shaanxi Engineering Research Centre of Dairy Products Quality, Safety and Health  Yangling China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Anqi","family":"Hu","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering Northwest A&amp;F University  Yangling China"},{"name":"Shaanxi Engineering Research Centre of Dairy Products Quality, Safety and Health  Yangling China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wenjing","family":"Wu","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering Northwest A&amp;F University  Yangling China"},{"name":"Shaanxi Engineering Research Centre of Dairy Products Quality, Safety and Health  Yangling China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Heyang","family":"Yuan","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering Northwest A&amp;F University  Yangling China"},{"name":"Shaanxi Engineering Research Centre of Dairy Products Quality, Safety and Health  Yangling China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xin","family":"Li","sequence":"additional","affiliation":[{"name":"College of Life Sciences Northwestern Polytechnical University  Xi'an China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Marat","family":"Muratkhan","sequence":"additional","affiliation":[{"name":"Shaanxi Engineering Research Centre of Dairy Products Quality, Safety and Health  Yangling China"},{"name":"Department of Food Technology and Processing Products, Technical Faculty Saken Seifullin Kazakh Agrotechnical University  Nur\u2010Sultan Kazakhstan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ying","family":"Wang","sequence":"additional","affiliation":[{"name":"Technology Center China Tobacco Shaanxi Industrial Co., Ltd  Xi'an China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hu","family":"Ma","sequence":"additional","affiliation":[{"name":"Shaanxi Engineering Research Centre of Dairy Products Quality, Safety and Health  Yangling China"},{"name":"Ningxia Agricultural Comprehensive Development Center  Yinchuan China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2614-2811","authenticated-orcid":false,"given":"Xin","family":"Wang","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering Northwest A&amp;F University  Yangling China"},{"name":"Shaanxi Engineering Research Centre of Dairy Products Quality, Safety and Health  Yangling China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8624-0464","authenticated-orcid":false,"given":"Xin","family":"L\u00fc","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering Northwest A&amp;F University  Yangling China"},{"name":"Shaanxi Engineering Research Centre of Dairy Products Quality, Safety and Health  Yangling China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2025,3,17]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfca.2023.105413"},{"key":"e_1_2_9_3_1","doi-asserted-by":"publisher","DOI":"10.1111\/jfpp.15385"},{"key":"e_1_2_9_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbio.2018.11.006"},{"key":"e_1_2_9_5_1","doi-asserted-by":"publisher","DOI":"10.1080\/10942912.2017.1295988"},{"issue":"09","key":"e_1_2_9_6_1","first-page":"28","article-title":"Statistical analysis of import and export of apple juice in our country in recent years","volume":"40","author":"Deng X.","year":"2023","journal-title":"China Fruit News"},{"key":"e_1_2_9_7_1","unstructured":"Du Y.(2019).Changes of phenolic substances in probiotic fermented apple juice and its lipid\u2010lowering effect[Unpublished master\u2019s thesis]. Northwest A\uff06F University Yangling China.\u00a0https:\/\/doi.org\/10.27409\/d.cnki.gxbnu.2019.000313"},{"key":"e_1_2_9_8_1","doi-asserted-by":"publisher","DOI":"10.3389\/fmicb.2023.1283220"},{"key":"e_1_2_9_9_1","doi-asserted-by":"publisher","DOI":"10.3390\/polym15051086"},{"key":"e_1_2_9_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fm.2014.08.018"},{"key":"e_1_2_9_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfca.2011.01.008"},{"key":"e_1_2_9_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.crfs.2023.100448"},{"key":"e_1_2_9_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.aca.2005.11.060"},{"key":"e_1_2_9_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbio.2021.101049"},{"key":"e_1_2_9_15_1","doi-asserted-by":"publisher","DOI":"10.1002\/fsn3.2590"},{"key":"e_1_2_9_16_1","doi-asserted-by":"publisher","DOI":"10.1002\/fsn3.3334"},{"key":"e_1_2_9_17_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbio.2022.102337"},{"key":"e_1_2_9_18_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197\u2010018\u20103323\u20107"},{"key":"e_1_2_9_19_1","doi-asserted-by":"publisher","DOI":"10.1038\/s41598\u2010018\u201024149\u2010w"},{"key":"e_1_2_9_20_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2018.01.009"},{"key":"e_1_2_9_21_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2021.108446"},{"key":"e_1_2_9_22_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.8b02356"},{"key":"e_1_2_9_23_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules24010051"},{"key":"e_1_2_9_24_1","doi-asserted-by":"publisher","DOI":"10.3389\/fnut.2022.1045347"},{"key":"e_1_2_9_25_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods12030441"},{"key":"e_1_2_9_26_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2019.01.189"},{"key":"e_1_2_9_27_1","unstructured":"Mordor Intelligence.2023.Fermented foods and beverages market\u2014Growth trends COVID\u201019 impact and forecasts (2023\u20132028).Mordor Intelligence.https:\/\/www.mordorintelligence.com\/industry\u2010reports\/fermented\u2010foods\u2010beverages\u2010market"},{"key":"e_1_2_9_28_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11274\u2010010\u20100436\u20101"},{"key":"e_1_2_9_29_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2020.127922"},{"key":"e_1_2_9_30_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.3c04022"},{"key":"e_1_2_9_31_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365\u20102621.2012.03113.x"},{"key":"e_1_2_9_32_1","doi-asserted-by":"publisher","DOI":"10.3390\/fermentation8010006"},{"key":"e_1_2_9_33_1","doi-asserted-by":"publisher","DOI":"10.1111\/jfbc.14264"},{"key":"e_1_2_9_34_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2018.06.036"},{"key":"e_1_2_9_35_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf0502698"},{"key":"e_1_2_9_36_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbio.2021.101264"},{"key":"e_1_2_9_37_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fochx.2024.101209"},{"key":"e_1_2_9_38_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2021.111932"},{"key":"e_1_2_9_39_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2022.132295"},{"key":"e_1_2_9_40_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00217\u2010019\u201003425\u20107"},{"key":"e_1_2_9_41_1","doi-asserted-by":"publisher","DOI":"10.1039\/c8fo01591k"},{"key":"e_1_2_9_42_1","doi-asserted-by":"publisher","DOI":"10.1007\/s10068\u2010024\u201001593\u20101"},{"key":"e_1_2_9_43_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2021.105486"},{"key":"e_1_2_9_44_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods11010011"},{"key":"e_1_2_9_45_1","doi-asserted-by":"publisher","DOI":"10.19812\/j.cnki.jfsq11\u20105956\/ts.2023.08.002"},{"key":"e_1_2_9_46_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2022.110998"},{"key":"e_1_2_9_47_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules28155884"},{"key":"e_1_2_9_48_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2020.109064"},{"key":"e_1_2_9_49_1","doi-asserted-by":"publisher","DOI":"10.1007\/s12010\u2010022\u201004255\u20102"},{"key":"e_1_2_9_50_1","unstructured":"Wu J.(2021).Isolation and screening of kvass mixed fermentation strains and product development[Unpublished master's thesis]. Northwest A\uff06F University Yangling China.https:\/\/doi.org\/10.27409\/d.cnki.gxbnu.2021.001134"},{"key":"e_1_2_9_51_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2021.129083"},{"key":"e_1_2_9_52_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods12173315"},{"key":"e_1_2_9_53_1","doi-asserted-by":"publisher","DOI":"10.3389\/fnut.2022.833906"},{"key":"e_1_2_9_54_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.6639"},{"key":"e_1_2_9_55_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fochx.2024.101482"},{"key":"e_1_2_9_56_1","doi-asserted-by":"publisher","DOI":"10.1016\/j\/foodres\/2024\/115095"},{"key":"e_1_2_9_57_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jff.2020.104294"},{"key":"e_1_2_9_58_1","first-page":"54","article-title":"Research on the current situation and existing problems of apple processing","author":"Zhao T.","year":"2020","journal-title":"China Collective Economy"},{"issue":"09","key":"e_1_2_9_59_1","first-page":"9","article-title":"Research progress on flavor components and quality control of traditional Huangjiu","volume":"43","author":"Zhu B.","year":"2024","journal-title":"China Brewing"}],"container-title":["Journal of Food Science"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/1750-3841.70102","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/full-xml\/10.1111\/1750-3841.70102","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/1750-3841.70102","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,7,29]],"date-time":"2026-07-29T13:08:26Z","timestamp":1785330506000},"score":1,"resource":{"primary":{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/10.1111\/1750-3841.70102"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,3]]},"references-count":58,"journal-issue":{"issue":"3","published-print":{"date-parts":[[2025,3]]}},"alternative-id":["10.1111\/1750-3841.70102"],"URL":"https:\/\/doi.org\/10.1111\/1750-3841.70102","archive":["Portico"],"relation":{},"ISSN":["0022-1147","1750-3841"],"issn-type":[{"value":"0022-1147","type":"print"},{"value":"1750-3841","type":"electronic"}],"subject":[],"published":{"date-parts":[[2025,3]]},"assertion":[{"value":"2024-11-22","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2025-02-12","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2025-03-17","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}],"article-number":"e70102"}}