The effect of high-voltage pulsed electric field pretreatment on the combined fermentation of Ananas comosus (L.) Merr. residue by Saccharomyces cerevisiae and Lactobacillus plantarum
Year: 2025
Type: article
Language: en
Topic: Microbial Inactivation Methods
Authors and affiliations:
raw_author_name: Quancen Lee
raw_affiliation_strings: School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, 510640, China
raw_author_name: Lijuan Xu
raw_affiliation_strings: School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, 510640, China
Yangjiang Research Institute, Guangdong Province Pilot Platform for Lingnan Specialty Fruits and Vegetables Biological Processing (West Guangdong), South China University of Technology, Yangjiang, 529500, China
raw_author_name: Kaicui Zhong
raw_affiliation_strings: School of Food Science and Engineering, Green Processing Industry College for Lingnan Specialty Fruits and Vegetables, Yangjiang Tilapia Storage and Processing Engineering Technology Research Center, Guangdong Ocean University, Yangjiang Campus, Yangjiang, 529500, China
raw_author_name: Lin Chen
raw_affiliation_strings: School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, 510640, China
raw_author_name: Ming Yu
raw_affiliation_strings: School of Food Science and Engineering, Green Processing Industry College for Lingnan Specialty Fruits and Vegetables, Yangjiang Tilapia Storage and Processing Engineering Technology Research Center, Guangdong Ocean University, Yangjiang Campus, Yangjiang, 529500, China
Yangjiang Research Institute, Guangdong Province Pilot Platform for Lingnan Specialty Fruits and Vegetables Biological Processing (West Guangdong), South China University of Technology, Yangjiang, 529500, China
raw_author_name: Di Zeng
raw_affiliation_strings: School of Food Science and Engineering, Green Processing Industry College for Lingnan Specialty Fruits and Vegetables, Yangjiang Tilapia Storage and Processing Engineering Technology Research Center, Guangdong Ocean University, Yangjiang Campus, Yangjiang, 529500, China
raw_author_name: Siming Zhu
raw_affiliation_strings: Key Laboratory of Biological Resources and Ecology of Pamirs Plateau of Xinjiang Uygur Autonomous Region, Kashi University, Kashi, 844000, China
School of Food Science and Engineering, Green Processing Industry College for Lingnan Specialty Fruits and Vegetables, Yangjiang Tilapia Storage and Processing Engineering Technology Research Center, Guangdong Ocean University, Yangjiang Campus, Yangjiang, 529500, China
School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, 510640, China
Yangjiang Research Institute, Guangdong Province Pilot Platform for Lingnan Specialty Fruits and Vegetables Biological Processing (West Guangdong), South China University of Technology, Yangjiang, 529500, China