“…To obtain a comprehensive understanding, it is necessary to conduct a comparative analysis encompassing microbial growth, carbohydrate and protein profiles, organic acids, volatile compounds, and phenolic compounds. In our previous study, it was demonstrated that the antioxidant and antibacterial activities of fermentation samples with L. plantarum could be observably improved, while the content of MPN was decreased [8] . However, there is still much space for improvement in terms of the fermentation capacity of L. plantarum , nutrient utilization, degradation of toxic substances, and flavor enhancement.…”