Effect of Lactobacillus plantarum enriched with organic/inorganic selenium on the quality and microbial communities of fermented pickles
Mengzhou Zhou, Zheng Xin, Hanjian Zhu, Leibing Li, Lin Zhang, Menglin Liu, Zeping Liu, Mingye Peng, Chao Wang, Qin Li, Dong‐Sheng Li
Topics & Concepts
Lactobacillus plantarumFermentationFood scienceSeleniumLactobacillusChemistryMicrobial population biologyMicrobiologyBiologyBacteriaLactic acidOrganic chemistryGeneticsProtein Hydrolysis and Bioactive PeptidesBiochemical effects in animalsProbiotics and Fermented Foods