Effect of autochthonous lactic acid bacteria on fermented Yucha quality
Jing Han, Jingbo Zhang, Xinping Lin, Huipeng Liang, Shengjie Li, Chenxu Yu, Beiwei Zhu, Chaofan Ji
Topics & Concepts
FermentationStarterLactococcus lactisLactobacillus plantarumLactic acidFood scienceFermented fishBacteriaFermentation starterChemistryBiologyLactococcusFlavorGeneticsMeat and Animal Product QualityProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive Peptides