Anti-oxygen stress ability of <i>Lactobacillus salivarius</i> and optimization of its aerobic fermentation conditions

doi:10.13995/j.cnki.11-1802/ts.022509

Anti-oxygen stress ability of Lactobacillus salivarius and optimization of its aerobic fermentation conditions

ZHOU Lijun, YANG Miaomiao, WEI Chunyan, PAN Changpei, HUANG Shihai

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (22) : 98-105.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (22) : 98-105. DOI: 10.13995/j.cnki.11-1802/ts.022509

Anti-oxygen stress ability of Lactobacillus salivarius and optimization of its aerobic fermentation conditions

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(22): 98-105 https://doi.org/10.13995/j.cnki.11-1802/ts.022509

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Received	Revised	Published
2019-10-10	2020-02-24	2020-11-25
Issue Date
2020-12-11

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