Effects of the Initial Microbiota on Microbial Succession During Eggplant Fermentation Scientists highlight the underlying mechanisms that influence the nutritional profile and safety of fermented foods

The development of an innovative fermentation model utilizing artificially constructed initial microbiota and sterile eggplant juice by researchers from Tokyo Tech provides valuable insights into microbial succession patterns and the production of metabolites. Through in-depth microbiota analysis and correlation studies, the researchers have revealed Lactiplantibacillus plantarum to be involved in the production of lactic acid, alanine, and glutamic acid during the fermentation of eggplant juice.