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Screening of Lactiplantibacillus plantarum with High Stress Tolerance and High Esterase Activity and Their Effect on Promoting Protein Metabolism and Flavor Formation in Suanzhayu, a Chinese Fermented Fish

In this study, three Lactiplantibacillus plantarum, namely 3-14-LJ, M22, and MB1, with high acetate esterase activity, acid, salt, and high-temperature tolerance were selected from 708 strains isolated from fermented food. Then, L. plantarum strains MB1, M22, and 3-14-LJ were inoculated at 10(7) CFU...

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Detalles Bibliográficos
Autores principales:	Liu, Aoxue, Yan, Xu, Shang, Hao, Ji, Chaofan, Zhang, Sufang, Liang, Huipeng, Chen, Yingxi, Lin, Xinping
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9265898/ https://www.ncbi.nlm.nih.gov/pubmed/35804748 http://dx.doi.org/10.3390/foods11131932

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