Combined effects of lipase and <i>Lactiplantibacillus plantarum</i><scp>1‐24‐LJ</scp> on physicochemical property, microbial succession and volatile compounds formation in fermented fish product

Abstract

The present study provides a recommended Suanzhayu process approach for improving product quality and flavor, as well as shortening fermentation time, by adding Lpb. plantarum 1-24-LJ with or without lipase. © 2023 Society of Chemical Industry.