This study investigated dynamic changes in physicochemical properties, organic acids, free amino acids, volatile flavor compounds, microbial succession, and their correlations during the fermentation of salt-free Fuyuan pickle. Significant variations were observed in pH, total titratable acidity, soluble sugars, solubl...
Lai-Feng Chen, Peng-Fei Ye, Hao-Liang Li et al.· Food Research International· 0 citations
The comprehensive findings indicate that L. reuteri MKLQ3807-13 possesses desirable probiotic attributes and a favorable safety profile, supporting its potential as a functional probiotic candidate for canines and other hosts.