Co-Fermentation with <i>Lactiplantibacillus plantarum</i> and <i>Pichia pastoris</i>: A Novel Approach to Enhance Flavor and Quality of Fermented Tea Beverage.

Foods · 2025 · PMC12733218 · PMID 41464958

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a decreasing trendno p-value reported

Changes in pH and Titratable Acidity During Fermentation Process All samples exhibited a decreasing trend in pH values, reaching equilibrium after two days of fermentation ( Figure 1 C).

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Co-Fermentation with &lt;i&gt;Lactiplantibacillus plantarum&lt;/i&gt; and &lt;i&gt;Pichia pastoris&lt;/i&gt;: A Novel Approach to Enhance Flavor and Quality of Fermented Tea Beverage.

The sentences

Co-Fermentation with <i>Lactiplantibacillus plantarum</i> and <i>Pichia pastoris</i>: A Novel Approach to Enhance Flavor and Quality of Fermented Tea Beverage.