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Of these, 37 were identified as Lactiplantibacillus plantarum group, while the other two were classified as Limosilactobacillus fermentum and Lacticaseibacillus rhamnosus. These results indicate a high relative abundance of LAB in traditional pickled cowpea, especially Lactobacillaceae species, which likely contribute to fermentation. This study would provide information on the LAB population of Pickled cowpea and indicated that the Pickled cowpea could be a good source for isolation of lactic acid bacteria.Physiological diversity i

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