Enhancing pectin degradation and improving nutritional accessibility in potato pulp through co-fermentation: From molecular structure to nutrient release

Food Microbiology · Published 2026-07-28 · DOI 10.1016/j.fm.2026.105255

Authors (6)

Yang Zhao, Chenxi Li, Ziyi Guo, Guodong Sun, Teng Teng, Baoming Shi

Abstract

PubPorta does not have an abstract for this article yet.

Read the article at the publisher →

Publication details

Year

2026

Citation

Zhao, Y., Li, C., Guo, Z., et al. (2026). Enhancing pectin degradation and improving nutritional accessibility in potato pulp through co-fermentation: From molecular structure to nutrient release. Food Microbiology. https://doi.org/10.1016/j.fm.2026.105255

Related articles

• Biological control of fungal spoilage in fruit: Mechanisms, microbial interactions, and implications for food quality · Food Microbiology · 2026 · Same journal
• FpNuc1α regulates phosphate signaling and pathogenicity in Fusarium proliferatum infection of jujube fruit by targeting FpGit1 via a novel BSN motif · Food Microbiology · 2026 · Same journal
• Genomic insights into Salmonella enterica serovar Corvallis from China 2014-2023: A foodborne bacterial pathogen for antimicrobial resistance carriage and potential global transmission · Food Microbiology · 2026 · Same journal
• Endogenous 6-phospho-β-glucosidase overexpression in Lactiplantibacillus plantarum modulates selective enrichment of bioactive and volatile metabolites in black tea extract · Food Microbiology · 2026 · Same journal
• Study on the molecular mechanism of Penicillium expansum bZIP transcription factor PebZIP7 in apple infection · Food Microbiology · 2026 · Same journal
• Sweet cherry pomace polyphenols disrupt Salmonella enteritidis colonization on chicken skin · Food Microbiology · 2026 · Same journal
• Cinnamon essential oil synergizes with sodium hypochlorite to suppress VBNC formation in Escherichia coli O157:H7 by modulating the temporal expression of arcA/relA-associated stress regulators · Food Microbiology · 2026 · Same journal
• Microbial communities of artisanal ciders in Slovenia and their role in fermentation · Food Microbiology · 2026 · Same journal
• Molecular detection and viability assessment of Toxoplasma gondii in retail dry-cured meat products in the Republic of Korea · Food Microbiology · 2026 · Same journal
• Revisiting microbial resilience and ecological cooperation in ready-to-eat food processing environments: Beyond the persistence of Listeria monocytogenes · Food Microbiology · 2026 · Same journal