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Optimizing the quality and biosafety of fermented corn noodles: The role of Lactiplantibacillus plantarum in microstructural remodeling and flavor biogenesis
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DOI：10.1016/j.ijfoodmicro.2026.111918.png)
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Abstract
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• Inoculation with L. plantarum enhances the structural integrity of corn noodles. • LP inoculation increases surface erosion and matrix porosity in maize grits. • LP fermentation enriches aroma-active esters and alcohols, improving flavor. • LP inoculation establishes ecological dominance and extends shelf life.
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