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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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Principais autores: Huaqiang Li, Feifei Wu, Rujia Xin, Xiaoyu Li, Yongping Xu, Lili Wang
Format: Artigo
Sprog:Inglês
Udgivet: Elsevier 2025-12-01
Serier:Applied Food Research
Fag:
Lactobacillus plantarum
Lychee powder
Fermentation
Functional component
Probiotic bacteria
Online adgang:http://www.sciencedirect.com/science/article/pii/S2772502225005840
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