Combined effects of lipase and Lactiplantibacillus plantarum 1-24-LJ on physicochemical property, microbial succession and volatile compounds formation in fermented fish product.
Zuoli ZhangRuohan WuWenhuan XuLuca CocolinHuipeng LiangChaofan JiSufang ZhangYingxi ChenXinping LinPublished in: Journal of the science of food and agriculture (2023)
The present study provides a recommended Suanzhayu process approach for improving product quality and flavor, as well as shortening fermentation time, by adding Lpb. plantarum 1-24-LJ with or without lipase. © 2023 Society of Chemical Industry.