Bio-Control Ability of Lactic Acid Bacteria and Bifidobacteria Against Ochratoxin a During Grape Juice Fermentation

These results indicated that Lr-6133 could not only accords with the physicochemical indexes of fermented grape juice, but also had the best effect of comprehensive removal of OTA in grape juice.

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Changes in quality attributes of pulsed light and thermally treated mixed fruit beverages during refrigerated storage condition Pulsed light (3000 J/cm2) increased the shelf-life of juice to 45 days. Pulsed light preserved 61% more antioxidants and 38% more phenolics than thermal treatment.