A review of dominant lactic acid bacteria strains and inoculation fermentation for fermented mustard plant
As a member of the Brassicaceae family, mustard plant is an annual herbaceous plant rich in diverse nutrients. Traditionally, it is often processed through spontaneous fermentation to improve its unique spicy flavor. However, spontaneous fermentation has certain problems, such as a long cycle, unsta...
Αποθηκεύτηκε σε:
| Κύριοι συγγραφείς: | , , , , , , , , , |
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| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
Frontiers Media S.A.
2026-03-01
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| Σειρά: | Frontiers in Microbiology |
| Θέματα: | |
| Διαθέσιμο Online: | https://www.frontiersin.org/articles/10.3389/fmicb.2026.1799812/full |
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