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    Lactiplantibacillus plantarum NCHU–FC1 strain co-fermented cucumbers possess good physicochemical and sensory properties

    Lactiplantibacillus plantarum NCHU–FC1 strain co-fermented cucumbers possess good physicochemical and sensory properties by Hsuan-Min Wang, Shwu-Jene Tsai, Jin-Yuarn Lin

    Published 2025-12-01

    A recently isolated Lactiplantibacillus (Lpb.) plantarum NCHU–FC1 strain was subjected to developing novel lacto-fermented cucumbers. Changes in the physicochemical and sensory properties of the developed lactic acid bacteria (LAB) co-fermented cucumbers were explored. The results showed that hardne...

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