Abstract:Aims
To investigate the capability, properties and molecular mechanism of inulin fermentation by lactic acid bacteria (LAB) from Sichuan pickle.
Methods and Results
Seventy-nine LAB strains were purified from thirty aged Sichuan pickle brine samples, and only twenty-one Lactiplantibacillus plantarum strains (26.58%, 21/79) derived from fifteen samples grew well through utilizing inulin as a carbon source. The fermentation tes… Show more
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