Screening Lactic Acid Bacteria in Traditional Sour Porridge and Analysis of Their Antioxidant Activity
To realize the industrial production of pure sour porridge, the traditional sour porridge from Hequ of Shanxi was used as the donor of lactic acid bacteria, which could be used to produce sour porridge under pure culture condition. Lactic acid bacteria were isolated from the sour porridge with CaCO3...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-10-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022120184 |