Biochemical and molecular characterization of fermented cabbage and soybeans using starter culture
The aim of this study was to characterize starter cultures of LAB (lactic acid bacterium) and Bacillus spp. for controlled fermentation of cabbage and soybeans to achieve desired products. Cultured isolates were studied morphologically and revalidated using biochemical and molecular methods. Extrac...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
"Alexandru Ioan Cuza" University of Iași
2025-07-01
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| Series: | Journal of Experimental and Molecular Biology |
| Subjects: | |
| Online Access: | https://www.jemb.bio.uaic.ro/index.php/jemb/article/view/228 |
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