Lactiplantibacillus plantarum NCHU–FC1 strain co-fermented cucumbers possess good physicochemical and sensory properties
A recently isolated Lactiplantibacillus (Lpb.) plantarum NCHU–FC1 strain was subjected to developing novel lacto-fermented cucumbers. Changes in the physicochemical and sensory properties of the developed lactic acid bacteria (LAB) co-fermented cucumbers were explored. The results showed that hardne...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-12-01
|
| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225004627 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|