Metabolism Characteristics of Lactic Acid Bacteria and the Expanding Applications in Food Industry
Wang, Yaqi, Wu, Jiangtao, Lv, Mengxin, Shao, Zhen, Hungwe, Meluleki, Wang, Jinju, Bai, Xiaojia, Xie, Jingli, Wang, Yanping, Geng, Weitao
Published in Frontiers in bioengineering and biotechnology (12.05.2021)
Published in Frontiers in bioengineering and biotechnology (12.05.2021)
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The fermented soy whey produced by a combined lactic acid bacteria starter shows improved flavor and the function in alleviating dextran sulphate sodium induced colitis in mice
Zhang, Yang, Gao, Yueyu, Wang, Meng, Shi, Lei, Liu, Yuan, Yan, Chunxiao, Wang, Jinju, Meluleki, Hungwe Justice, Geng, Weitao, Wang, Yanping
Published in Food biotechnology (03.04.2022)
Published in Food biotechnology (03.04.2022)
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