Optimization of Solid-state Fermentation Process of Polygonatum cyrtonema Hua by Lactobacillus bulgaricus and Its Effect on the Quality of Enzymatic Solution
To optimize the solid-state fermentation process of Polygonatum cyrtonema Hua by Lactobacillus bulgaricus and compare the quality of P. cyrtonema Hua enzymatic solution before and after fermentation, this study took the inoculation volume, fermentation temperature, and fermentation time as influenci...
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| Autors principals: | , , , , , |
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| Format: | Artigo |
| Idioma: | Chinês |
| Publicat: |
The editorial department of Science and Technology of Food Industry
2025-11-01
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| Col·lecció: | Shipin gongye ke-ji |
| Matèries: | |
| Accés en línia: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024080028 |
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