Effect of <i>L. Plantarum</i> Y279 and <i>W. Cibaria</i> Y113 on microorganism, lipid oxidation and fatty acid metabolites in Yu jiaosuan, A Chinese tradition fermented snack.

Acid lipase Through the fermentation of YJS, the acid lipase activity kept showing a decreasing trend ( Fig. 6 A), while that of the HY group was significantly higher than that of the ZY group in all cases ( p < 0.05).

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The AV of the two groups of YJS showed an increasing trend, probably due to the production of lactic acid by glycolysis of the glycogen in the YJS, causing an accumulation of acid and an increase in AV ( Jiang, Liu, et al., 2022 ).

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