Effect of co-inoculation and sequential inoculation of Lactobacillus fermentum and Pichia kluyveri on pork hydrolysates fermentation
Xinzhi Li, Shao‐Quan Liu
Topics & Concepts
Lactobacillus fermentumInoculationFermentationFood scienceHydrolysateStarterAcetic acidChemistryYeastPichiaLactic acidBiologyBiochemistryHorticultureBacteriaHydrolysisPichia pastorisGeneticsRecombinant DNAGeneLactobacillus plantarumPolyamine Metabolism and ApplicationsProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive Peptides