Isolation, identification and fermentation performance comparison of lactic acid bacteria in traditional fermented grain beverage from different ethnic groups in Xinjiang

Isolation, identification and fermentation performance comparison of lactic acid bacteria in traditional fermented grain beverage from different ethnic groups in Xinjiang

In order to analyze the diversity and fermentation performance of lactic acid bacteria in traditional fermented grain beverage from different ethnic groups in Xinjiang, lactic acid bacteria were isolated from the typical representative of natural fermentation grain beverage of Magzim and Boza in Yil...

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Bibliographic Details
Main Author: LIU Yanan, GAO Yan, YANG Yifan, HUO Xiangdong, ZHANG Yan, WU Jiangchao, SHAO Zhiwei, LIN Qing, MA Runze, CHEN Kaixu, HU Youzhen, GUAN Bo, ZENG Jun
Format: Article
Language:English
Published: Editorial Department of China Brewing 2024-10-01
Series:Zhongguo niangzao
Subjects:
fermented grain beverage|magzim|boza|lactic acid bacteria|isolation and identification|fermentation performance
Online Access:https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-10-109.pdf
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https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-10-109.pdf

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