Characterizations of lactic acid bacteria derived from pickles and the effects of fermentation on phenolic compounds in peony flowers
This study aims to characterize lactic acid bacteria (LAB) in pickles and investigate the effect of lactic acid fermentation on phenolic compounds in peony flowers.Six strains of Lactobacillus plantarum and one strain of Weissella identified by 16S rRNA sequencing met lore olivera the safety standards confirmed by metabolite safety assessment and a