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乳酸细菌的选,鉴定和发酵特征从入的草末和潜在的应用

Xiaoxue Kong1,2, Jiaxin Zhang2, Hui Shen1

  • 1Agro-Products Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650221, China.

Foods (Basel, Switzerland)
|April 26, 2025
PubMed
概括

研究人员确定了乳酸细菌菌株,以改善菜草末的发酵. 两个菌株,Weissella cibaria (LAB1) 和Leuconostoc mesenteroides (LAB2),优化了质量,缩短了发酵时间,并提高了营养价值.

关键词:
抗氧化是一种抗氧化.高通量测序的高通量测序接种疫苗是为了接种疫苗.微生物群落中的微生物群落.这是一个开始的开始,开始的开始.

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