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Exploring the synergistic effect of Lactiplantibacillus plantarum 1-24-LJ and lipase on improving Quality, Flavor, and safety of Suanzharou.

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The aim of this study was to investigate the effects of the addition of Lactiplantibacillus plantarum 1-24-LJ and lipase on physicochemical indexes, nutrition, and flavour substances during Suanzharou's fermentation. Individually, the lipase supplementation expedited the synthesis of organic acids and free fatty acids, thus rapidly acidifying the fermentation environment. Compared to C (8.

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