Lactiplantibacillus plantarum LP-01 and Increased Flavor-Related Free Amino Acids

• Lactobacillus plantarum Dynamically Changes the Fermentation Characteristics and Active Ingredients of Summer/Autumn Tea Leaves.

  • 2026-04
  • Food science & nutrition 14(4)
  • • Yimei Luo
    • Yuangan Qian
    • Yangwen Ou
    • Shimin Tian
    • Yixiao Xie
    • Yulong Zheng
    • Jun Hao
    • Hong Sun
    • Fuyu Yang

  • PubMed: 42005329
  • DOI: 10.1002/fsn3.71773

  3 Insights on

  • Increased Flavor-Related Free Amino Acids

  • Low evidence

  the contents of the flavor-related FAA, including Glu and Ala, in the LP treatment were increased by 241.74% and 268.26% on Day 15, respectively.

  Effect

  Beneficial

  Effect size

  Moderate