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. 2022 Oct 22;11(21):3310. doi: 10.3390/foods11213310

Figure 1.

Figure 1

The contents of physicochemical properties (A) and organic acids (B) in Suancai fermented with different autochthonous LABs. CON, natural fermented Suancai. LP, LB, and LM represent the inoculated Suancai with Lb. plantarum, Lb. brevis, and Leu. mesenteroides. TTA, total titratable acidity, expressed in % lactic acid. Different letters represent significant differences (p < 0.05).