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Screening lactic acid bacteria and yeast strains for soybean paste fermentation in northeast of China

Soybean paste was a traditional fermented product in northeast China, mainly fermented by molds, yeast, Bacillus, and lactic acid bacteria. In this study, the safety and fermentation ability of lactic acid bacteria and yeast strains isolated from traditional soybean paste in northeast China were eva...

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Detalles Bibliográficos
Autores principales:	Li, Siyi, Guo, Linjie, Gu, Jinhong, Mu, Guangqing, Tuo, Yanfeng
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	John Wiley and Sons Inc. 2023
Materias:	Original Articles
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10420762/ https://www.ncbi.nlm.nih.gov/pubmed/37576040 http://dx.doi.org/10.1002/fsn3.3372

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