Screening, identification and application of superior lactic acid bacterium in Enshi pickle
To improve the flavor and quality of Enshi pickle, the superior lactic acid bacterium with strong acid-producing capacity was screened from local Enshi radish pickle and pickling water, and morphological observations and molecular biological identification were conducted. The screened strains were a...
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| Hovedforfatter: | |
|---|---|
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Editorial Department of China Brewing
2026-01-01
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| Serier: | Zhongguo niangzao |
| Fag: | |
| Online adgang: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2026-45-1-87.pdf |
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