Screening of dominant strains in red sour soup from Miao nationality and the optimization of inoculating fermentation conditions

Red sour soup is a traditional fermented product in southwest China. Currently, the existing production process mainly adopts the method of natural fermentation, with long fermentation cycles and poor stability between batches. Rapid establishment of dominant strains can accelerate the formation of...

Descripción completa

Detalles Bibliográficos
Autores principales: Xiong, Kexin, Han, Fei, Wang, Zehan, Du, Ming, Chen, Yan, Tang, Yang, Wang, Zhenyu
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/PMC7802559/
https://www.ncbi.nlm.nih.gov/pubmed/33473290
http://dx.doi.org/10.1002/fsn3.1992

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7802559/
https://www.ncbi.nlm.nih.gov/pubmed/33473290
http://dx.doi.org/10.1002/fsn3.1992

Ejemplares similares