Effect of co‐fermentation with Lactiplantibacillus plantarum and Saccharomyces cerevisiae on the structural, physicochemical, and digestibility properties of lotus starch

This study has confirmed that co-fermentation with L. plantarum and S. cerevisiae significantly influences both the multiscale structure and physicochemical properties of LRS. These results provide promising strategies for processing and nutritional enhancement of fermented lotus root products. © 2025 Society of Chemical Industry.