Screening and identification of lactic acid bacteria from traditional yoghurt in Kashi region and its acid-producing characteristics

doi:10.13995/j.cnki.11-1802/ts.022359

YANG Hang, WANG Li, GUO Lijun, ZHANG Ming, ZHOU Yugui, WANG Yutao

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (2) : 102-107.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (2) : 102-107. DOI: 10.13995/j.cnki.11-1802/ts.022359

Screening and identification of lactic acid bacteria from traditional yoghurt in Kashi region and its acid-producing characteristics

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(2): 102-107 https://doi.org/10.13995/j.cnki.11-1802/ts.022359

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Received	Published
2019-09-25	2020-01-25
Issue Date
2020-03-13

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