Lactiplantibacillus plantarum Raw sequence reads. Lactiplantibacillus plantarum

In this study, a strain, Lactobacillus plantarum 1-24-LJ, with good production and tolerance of acid was selected as the starter culture, and was added to Suanzhayu together with lipase. Different fermentation methods, i.e. natural fermentation, lipase addition fermentation, L. plantarum 1-24-LJ inoculation and co-addition of lipase and L. plantarum 1-24-LJ, were carried out to study their effect on the quality of Suanzhayu products. This study was conducted with the aim of developing new fermentation processes for Suanzhayu and offer new technology for its industrialization.