Screening and application of lactic acid bacteria and yeasts with l‐lactic acid‐producing and antioxidant capacity in traditional fermented rice acid

In the study, Lactobacillus paracasei H4‐11, Lactobacillus fermentum D1‐1, Lactobacillus casei H1‐8, Lactobacillus reuteri H2‐12, and Kluyveromyces marxianus L1‐1 were screened from traditional fermented rice acid based on several indicators: L‐lactic acid production capacity (13.46 ~ 19.69 g/kg), a...

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Detalles Bibliográficos
Autores principales: Liu, Na, Miao, Song, Qin, Likang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7684631/
https://www.ncbi.nlm.nih.gov/pubmed/33282261
http://dx.doi.org/10.1002/fsn3.1900

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7684631/
https://www.ncbi.nlm.nih.gov/pubmed/33282261
http://dx.doi.org/10.1002/fsn3.1900

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