# Effects of an indigenous Lactiplantibacillus plantarum ST starter on microbial function and metabolic profiling of De’ang pickled tea

Source: [Biological sciences : nature.com subject feeds](https://www.nature.com/articles/s41538-026-01212-9) · 2026-11-11 · Life
Page: https://themorning.science/story/effects-of-an-indigenous-lactiplantibacillus-plantarum-st-starter-on-microbial-f-b59626c2afc2659e
Kind: research · Impact: low

## In 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.

## Coverage

- [Effects of an indigenous Lactiplantibacillus plantarum ST starter on microbial function and metabolic profiling of De’ang pickled tea](https://www.nature.com/articles/s41538-026-01212-9) — Biological sciences : nature.com subject feeds, 2026-11-11

Tags: fermented-food, lactic-acid-bacteria, tea, microbiology, metabolomics

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Brief generated by AI (claude-haiku-5-5) from the reporting listed under Coverage. Headlines belong to their publishers. The Morning Science – https://themorning.science