Screening and co-fermentation of lactic acid bacteria and yeasts for low-acid paocai
In this study, heterofermentative lactic acid bacteria (numbered as L1-L6) and yeasts (numbered as M1-M6) isolated from different fermented vegetables were used as research objects. Superior strains were screened through acid and salt tolerance and fermentation performance studies. Mustard was ferme...
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| Autore principale: | |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Editorial Department of China Brewing
2024-02-01
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| Serie: | Zhongguo niangzao |
| Soggetti: | |
| Accesso online: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-2-134.pdf |
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