Use of <i>Lactiplantibacillus plantarum</i> ZJ316 as a starter culture for nitrite degradation, foodborne pathogens inhibition and microbial community modulation in pickled mustard fermentation.

Food Chem X · 2022 · PMC9163696 · PMID 35669456

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a decreasing trendno p-value reported

The later fermentation stage showed a decreasing trend due to the decrease in nutrients and the decrease in LAB.

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