Effect of co‐fermentation with <i>Lactiplantibacillus plantarum</i> and <i>Saccharomyces cerevisiae</i> on the structural, physicochemical, and digestibility properties of lotus starch
This study has confirmed that co-fermentation with L. plantarum and S. cerevisiae significantly influences both the multiscale structure and physicochemical properties of LRS. These results provide promising strategies for processing and nutritional enhancement of fermented lotus root products. © 2025 Society of Chemical Industry.
Authors
- Jiajia Song (ORCID: https://orcid.org/0000-0001-6753-518X)
- Yu‐Hang Jiang
- Wei‐Gang Xin
- Huayi Suo (ORCID: https://orcid.org/0000-0003-0024-231X)
- Chen Wang (ORCID: https://orcid.org/0000-0003-2723-5507)
- Xiao‐Yong Chen (ORCID: https://orcid.org/0000-0002-0924-5560)
- Yu‐Ting Zhao (ORCID: https://orcid.org/0009-0008-1087-121X)
- Ming Liang (ORCID: https://orcid.org/0000-0001-8196-0254)
Institutions
- Southwest University (CN)
- Citrus Research Institute (CN)
- Chongqing Academy of Agricultural Sciences (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-03-01
- DOI
- https://doi.org/10.1002/jsfa.14201
- Citations
- 2
- Primary Topic
- Food composition and properties
- Type
- article
- Field-Weighted Citation Impact
- 2.24
Funders
- National Key Research and Development Program of China