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...
I tiakina i:
| Kaituhi matua: | |
|---|---|
| Hōputu: | Artigo |
| Reo: | Inglês |
| I whakaputaina: |
Editorial Department of China Brewing
2024-02-01
|
| Rangatū: | Zhongguo niangzao |
| Ngā marau: | |
| Urunga tuihono: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-2-134.pdf |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
|