Optimizing the quality and biosafety of fermented corn noodles: The role of Lactiplantibacillus plantarum in microstructural remodeling and flavor biogenesis
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Traditional fermented corn noodles (Cha Tiao) exhibit inconsistent quality due to the uncontrolled nature of spontaneous fermentation. This study aimed to improve fermentation consistency by isolating four lactic acid bacteria (LAB) strains from traditional fe... ...
