Research
Effects of an indigenous Lactiplantibacillus plantarum ST starter on microbial function and metabolic profiling of De’ang pickled tea
Nature ·
The Brief
- A study examines an indigenous Lactiplantibacillus plantarum ST starter used in De'ang pickled tea.
- The research reports on the starter's effects on microbial function and metabolic profiling of the tea.
Why it matters
It shows how a traditional starter culture can be characterised by its microbial and metabolic effects in a fermented food.
Who’s affected
- food microbiologists
- researchers in fermented foods
- #fermented-food
- #lactic-acid-bacteria
- #tea
- #microbiology
- #metabolomics