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Updated: May 6, 2026

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乳酸细菌菌株的发酵性能评价,用于四川卜帕奥生产

Yiwen Fan1,2, Xu Yang2, Cihai Hu1,2

  • 1School of Healthy Science and Engineering, University of Shanghai for Science and Technology, 516 Jungong Road, Shanghai 200093, China.

Foods (Basel, Switzerland)
|June 27, 2024
PubMed
概括

乳酸细菌 (LAB) 启动剂显著增强了四川paocai发酵,改善了感官质量和安全性. 像Lactiplantibacillus plantarum和Lacticaseibacillus rhamnosus这样的特定菌株表现出优越的盐耐受性和发酵效率.

关键词:
这里是TOPSIS的地图.味道 味道 味道 味道接种的发酵方式是注射发酵.乳酸细菌是一种乳酸细菌.卜 帕奥卡伊 (paocai) 是一种

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