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Functional Lactiplantibacillus plantarum P10 screened from Chinese traditional pickle showing application potential in steamed bread for in-situ bio-preservation and GABA-enrichment

Mengge Ma Yajuan Zhang Dongchun Zhang Yi Chen Zhixin Wang Yingmin Jia Yawei Ning

Food Science and Human Wellness2025，Vol.14Issue(1)：P.190-202,13.

Food Science and Human Wellness2025，Vol.14Issue(1)：P.190-202,13.DOI:10.26599/FSHW.2024.9250013

Functional Lactiplantibacillus plantarum P10 screened from Chinese traditional pickle showing application potential in steamed bread for in-situ bio-preservation and GABA-enrichment

Mengge Ma ¹Yajuan Zhang ¹Dongchun Zhang ¹Yi Chen ¹Zhixin Wang ¹Yingmin Jia ²Yawei Ning¹

作者信息

1. College of Food and Biology,Hebei University of Science and Technology,Shijiazhuang 050018,China
2. Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Technology and Business University,Beijing 100048,China
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摘要

关键词

Lactiplantibacillus plantarum/Preservation/Starter/Steamed bread/Metabolomics

分类

轻工纺织

引用本文复制引用

Mengge Ma,Yajuan Zhang,Dongchun Zhang,Yi Chen,Zhixin Wang,Yingmin Jia,Yawei Ning..Functional Lactiplantibacillus plantarum P10 screened from Chinese traditional pickle showing application potential in steamed bread for in-situ bio-preservation and GABA-enrichment[J].Food Science and Human Wellness,2025,14(1):P.190-202,13.

基金项目

financially supported by Natural Science Foundations of Hebei Province(C2022208003) （C2022208003）

Youth Top Talent Plan in Hebei Province。（）

Food Science and Human Wellness

ISSN：2097-0765

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