Isolation, identification, and fermentation characteristics of endogenous lactic acid bacteria derived from edible mushrooms-Reference-Cited by-同舟云学术

Isolation, identification, and fermentation characteristics of endogenous lactic acid bacteria derived from edible mushrooms

Published:2023 Issue: Volume:43 Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

NIE Yuanyang¹^ORCID,LI Wenhao²,AL-MAQTARI Qais Ali²,NAN Haijuan²,LI Bo¹^ORCID

Affiliation:

1. Henan Institute of Science and Technology, China; Henan Fruit and Vegetable Processing and Quality Safety Control Engineering Technology Research Center, China

2. Henan Institute of Science and Technology, China

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612023000100574&tlng=en

Reference30 articles.

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3. Antioxidant properties of lactic acid bacteria;Bryukhanov A. L.;Microbiology,2022

4. Analysis of statistical survey results of edible fungi in China in 2020;Zhongguo Shiyongjun,2022

5. Changes in volatile and non-volatile compounds of model kimchi through fermentation by lactic acid bacteria;Choi Y.-J.;Lebensmittel-Wissenschaft + Technologie,2019

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