Fermentation characteristics of lactofermented cucumbers using an isolated Lactiplantibacillus plantarum NCHU–FC1 strain
A lactic acid bacteria (LAB) strain in naturally developed lactofermented cucumbers was isolated, identified, and subjected to co-fermenting cucumbers in this study. Changes in pH values, total nitrite contents, total plate count, total LAB counts, and microbial composition were monitored. The isola...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225000526 |
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