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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Xehetasun bibliografikoak

Egile Nagusiak:	Huaqiang Li, Feifei Wu, Rujia Xin, Xiaoyu Li, Yongping Xu, Lili Wang
Formatua:	Artigo
Hizkuntza:	Inglês
Argitaratua:	Elsevier 2025-12-01
Saila:	Applied Food Research
Gaiak:	Lactobacillus plantarum Lychee powder Fermentation Functional component Probiotic bacteria
Sarrera elektronikoa:	http://www.sciencedirect.com/science/article/pii/S2772502225005840
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