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Lactiplantibacillus plantarum 299V-fermented soy whey improved the safety and shelf life of Pacific oysters (Magallana gigas)

Food Science and Technology

Lactiplantibacillus plantarum 299V-fermented soy whey improved the safety and shelf life of Pacific oysters (Magallana gigas)

L. Chen, Q. Hua, et al.

This innovative research by Lipin Chen and colleagues presents a groundbreaking postbiotic fermentation solution that not only preserves fresh oysters using food waste soy whey but also effectively combats harmful bacteria, enhancing shelf life and safety. Experience a sustainable leap in food preservation like never before!

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