Research progress on the interaction mechanism between lactic acid bacteria and yeast in traditional fermented foods

LIAO Yimo; AO Xiaolin; KANG Haiyan; HE Tian; YANG Lin

doi:10.13995/j.cnki.11-1802/ts.031620

LIAO Yimo, AO Xiaolin, KANG Haiyan, HE Tian, YANG Lin

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (3) : 340-346.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (3) : 340-346. DOI: 10.13995/j.cnki.11-1802/ts.031620

Research progress on the interaction mechanism between lactic acid bacteria and yeast in traditional fermented foods

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(3): 340-346 https://doi.org/10.13995/j.cnki.11-1802/ts.031620

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Received	Revised	Published
2022-03-24	2022-05-07	2023-02-15
Issue Date
2023-03-03

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