Antioxidant Capacity of Lactic Acid Bacteria and Yeasts from Xinjiang Traditional Fermented Dairy Products
(1) Background: The objective of this study was to screen strains with antioxidant potential from lactic acid bacteria (LAB) and yeasts isolated from traditional Xinjiang fermentation products. (2) Methods: Twenty-three strains of LAB and twelve strains of yeast isolated from traditional fermented d...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-07-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/9/7/639 |