The acetic acid content showed a trend of first increasing and then decreasing, which was opposite to the trend of Lactobacillus rhamnosus producing acetic acid ( Zhang et al., 2021 ), possibly due to the metabolism of different strains.
← all excerpts
The investigation of soybean protein isolates and soybean peptides assisting <i>Lactobacillus plantarum</i> K25 to inhibit <i>Escherichia coli</i>.
1
—
—