Analysis of bacterial composition in salt reduction soy sauce fermentation system and screening of lactic acid bacteria for inhibiting spoilage bacteria

ZHANG Jingyao, FANG Fang

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (5) : 195-203.

PDF(5425 KB)
PDF(5425 KB)
Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (5) : 195-203. DOI: 10.13995/j.cnki.11-1802/ts.042195

Analysis of bacterial composition in salt reduction soy sauce fermentation system and screening of lactic acid bacteria for inhibiting spoilage bacteria

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(5): 195-203 https://doi.org/10.13995/j.cnki.11-1802/ts.042195

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(5425 KB)

Accesses

Citation

Detail
Sections
Recommended
Powered by Beijing Magtech Co. Ltd,.

/

〈 〉