Screening of Lactic Acid Bacteria with Antibacterial Activity in Soy Sauce Residue and Its Antibacterial Properties
In this study, a total of 16 LAB strains, isolated from soy sauce residue in the early stage of our research group, were evaluated for their antibacterial activity against Escherichia coli and Staphylococcus aureus. In addition, the bacteriostatic substances and growth characteristics of these strai...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-09-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021120290 |