Breeding of salt-tolerant Lactobacillus plantarum and their effects on the quality of high-salt liquid-state fermented soy sauce

ZHANG Wei; YANG Junwen; YU Bingyan; LIN Chen; XIE Mengxue; LUO Xiaoming; ZHOU Shangting; JIANG Xuewei

doi:10.13995/j.cnki.11-1802/ts.031727

Breeding of salt-tolerant Lactobacillus plantarum and their effects on the quality of high-salt liquid-state fermented soy sauce

ZHANG Wei, YANG Junwen, YU Bingyan, LIN Chen, XIE Mengxue, LUO Xiaoming, ZHOU Shangting, JIANG Xuewei

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (1) : 86-94.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (1) : 86-94. DOI: 10.13995/j.cnki.11-1802/ts.031727

Breeding of salt-tolerant Lactobacillus plantarum and their effects on the quality of high-salt liquid-state fermented soy sauce

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(1): 86-94 https://doi.org/10.13995/j.cnki.11-1802/ts.031727

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Received	Revised	Published
2022-03-28	2022-04-21	2023-01-15
Issue Date
2023-02-14

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