Revolutionizing Fermented Foods by Harnessing Lactobacillus plantarum for Low-Sugar, High-Nutrient Lychee Products
Lychee, a tropical fruit renowned for its rich nutrient profile and distinctive flavor, has significant potential. This study evaluated the fermentation characteristics of Lactobacillus plantarum in lychee fruit powder solution. Single colonies of L. plantarum were isolated and identified as Gram-po...
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| Главные авторы: | , , , , , |
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| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Elsevier
2025-12-01
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| Серии: | Applied Food Research |
| Предметы: | |
| Online-ссылка: | http://www.sciencedirect.com/science/article/pii/S2772502225005840 |
| Метки: |
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