Co-culturing of Saccharomycopsis fibuligera and Lacticaseibacillus paracasei to improve the bioactive components and flavor characteristics of Dendrobium officinale-Reference-Cited by-同舟云学术

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Co-culturing of Saccharomycopsis fibuligera and Lacticaseibacillus paracasei to improve the bioactive components and flavor characteristics of Dendrobium officinale

Published:2024-06 Issue: Volume:59 Page:103736
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Xiaoye Luo^ORCID,Liu Wanlin,Huang Wu,Wang Xiaodan,Li Linling,Zhao Xin,Qiu Shuyi

Publisher

Elsevier BV

Reference55 articles.

1. Synergistic microbial interactions between lactic acid bacteria and yeasts during production of Nigerian indigenous fermented foods and beverages;Adesulu-Dahunsi;Food Control,2020

2. A 1-year retrospective case series of fluocinolone acetonide 0.18-mg injectable intravitreal implant in chronic uveitis;Andrews;American Journal of Ophthalmology,2023

3. Effects of pretreatment methods and leaching methods on jujube wine quality detected by electronic senses and HS-SPME–GC–MS;Cai;Food Chemistry,2020

4. Structure, anti-fatigue activity and regulation on gut microflora in vivo of ethanol-fractional polysaccharides from Dendrobium officinale;Cai;International Journal of Biological Macromolecules,2023

5. Coinoculation of lactic acid bacteria and yeasts increases the quality of wet fermented Arabica coffee;Cassimiro;International Journal of Food Microbiology,2022

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