Microbes are critical for flavor formation in fermented foods; however, their mechanisms of
action are not fully understood. The microbial composition of 51 dairy and 47 vegetable …

Lactic acid fermentation is a traditional process to preserve foods and to modify their
organoleptic properties. This process is generally conducted in a spontaneous way …

The capability of Lactiplantibacillus plantarum X7021, which was isolated from the stinky tofu
brine and completely sequenced, in soymilk fermentation was evaluated based on the study …

Lactic acid fermentation of fresh fruit juices is a low-cost and sustainable process, that aims
to preserve and even enhance the organoleptic and nutritional features of the raw matrices …

Lactiplantibacillus plantarum strain UNQLp 11 is a lactic acid bacterium with the potential to
carry out malolactic fermentation (MLF) in red wines. Recently, the complete genome of …

Phenolic compounds are important constituents of plant food products. These compounds
play a key role in food characteristics such as flavor, astringency and color. Lactic acid …

Lactococcus lactis subsp. lactis is a common starter culture in the dairy industry. In this study,
the key pathway of five strains of Lactococcus lactis subsp. Lactis regarding their …

One of the most varied species of lactic acid bacteria is Lactiplantibacillus plantarum (Lb.
plantarum), formerly known as Lactobacillus plantarum. It is one of the most common …

Insufficient protein and fat hydrolysis capacity of lactic acid bacteria (LAB) limit the flavor
formation of fermented sausage. Bacillus is known for its substantial expression of proteases …

To investigate the colonization and impact of the specific Lactiplantibacillus plantarum
strains, four isolated strains were applied in pickled Suancai which is a traditional pickled …