Fermentation has been considered as effective tools to promote the functional properties of
cereals. In this paper, barley flour was fermented with Lactobacillus plantarum dy-1 (L …

In recent years, fermented foods have attracted increasing attention due to their important
role in the human diet, since they supply beneficial health effects, providing important …

Bread made from dough fermented by Saccharomyces cerevisiae (S. cerevisiae) and
Lactobacillus plantarum (L. plantarum) has better quality. The accumulation curve of S …

Metabolomics was recently applied in food science for monitoring the quality, processing,
safety, and microbiology of both raw materials and final products to improve the consumer's …

Background Lactobacillus plantarum, a versatile lactic acid-fermenting bacterium, isolated
from the traditional pickles in Ningbo of China, was chosen for grass carp fermentation …

The present study investigated the species level based microbial community and
metabolome in corn silage inoculated with or without homofermentative Lactobacillus …

A metabolomics method based on ultra-performance liquid chromatography-quadrupole
time-of-flight mass spectrometry (UPLC-QTOF/MS) was used to investigate the effect of …

Barley beverage contains many natural nutrients which is suitable for lactic acid bacteria
(LAB) fermentation. The aim of this study was to explore the influences of Lacticaseibacillus …

Addition of probiotics to yogurt with desired health benefits is gaining increasing attention.
To further understand the effect of probiotic Lactobacillus plantarum on the quality and …

Fermentation is considered an effective tool for improving the functional characteristics of
food. In this study, Lacticaseibacillus casei YQ336 was used to ferment yellow whey, and …