Characterizations of lactic acid bacteria derived from pickles and the effects of fermentation on phenolic compounds in peony flowers

Characterizations of lactic acid bacteria derived from pickles and the effects of fermentation on phenolic compounds in peony flowers

This study aims to characterize lactic acid bacteria (LAB) in pickles and investigate the effect of lactic acid fermentation on phenolic compounds in peony flowers. Six strains of Lactobacillus plantarum and one strain of Weissella identified by 16S rRNA sequencing met the safety standards confirmed...

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Bibliographic Details
Main Authors:	Yangyang Yang, Yunfeng Xu, Xiangxiang He, Mingyan Guo, Junliang Chen, Lei Luo, Jinle Xiang
Format:	Article
Language:	English
Published:	Elsevier 2025-04-01
Series:	Food Chemistry: X
Subjects:	Lactic acid bacteria Characterizations Peony flower Fermentation Phenolic compounds
Online Access:	http://www.sciencedirect.com/science/article/pii/S2590157525002779
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