AIMC Topic: Lactobacillus plantarum

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Comparative machine learning strategies for improving antioxidant properties and aroma quality in fermented mung bean milkby Lactobacillus plantarum PC4.

International journal of food microbiology Sep 12, 2025
This study compares least squares support vector machine (LSSVM) and artificial neural network (ANN) models, integrated with the NSGA-II algorithm, to optimize the fermentation of mung bean milk by Lactobacillus plantarum PC4. Given its superior pred...
Neural Networks, Computer Machine Learning Antioxidants Support Vector Machine Food Microbiology Lactobacillus plantarum Gas Chromatography-Mass Spectrometry Odorants Fermentation Fermented Foods Volatile Organic Compounds Vigna
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Molecular networking and deep learning synergy for bioactive metabolite discovery in L. plantarum-Fermented Sea buckthorn milk.

Food chemistry Sep 9, 2025
This study investigated the metabolomic transformation of sea buckthorn milk fermented by Lactiplantibacillus plantarum to identify novel bioactive compounds and improve both nutritional and sensory attributes. An untargeted metabolomics workflow int...
Humans Animals Deep Learning Metabolomics Lactobacillus plantarum Fermentation Milk Hippophae
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Effects of immersion bathing in Lactobacillus plantarum CLY-05 on the growth performance, non-specific immune enzyme activities and gut microbiota of Apostichopus japonicus.

PloS one Dec 27, 2024
In order to study the optimal use of Lactobacillus plantarum in sea cucumber (Apostichopus japonicus), 49 days feeding trial was conducted to determine the influence of immersion bathing in different concentrations of Lactobacillus plantarum CLY-05 o...
Animals Gastrointestinal Microbiome Lactobacillus plantarum Stichopus Probiotics Immersion
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