Research Progress in Biological Characteristics of Fructilactobacillus sanfranciscensis and Its Influence on Fermented Pasta
Fructilactobacillus sanfranciscensis, a common used strain in sourdough, is considered as one of the most valuable lactic acid bacteria (LAB) in the sourdough. F. sanfranciscensis has an important impact on the flavor, nutrition, and texture of fermented pasta through its own growth and metabolism a...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-01-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024070429 |
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