Enhancement of nutrition and flavor in the yellow suspension of a mutant strain of Auxenochlorella pyrenoidosa by fermentation with an isolated Lactiplantibacillus plantarum NH3
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Lactiplantibacillus plantarum HN3 was utilized to enhance the nutritional value and flavor of yellow suspension of Auxenochlorella pyrenoidosa mutant CX41 fermented for 10 h. High cell viability was observed, with no significant changes in hydrolyzed amino aci... ...
