Co-immobilized glycine betaine with Lactobacillus plantarum used for the fermentation of high salt liquid-state soy sauce

doi:10.13995/j.cnki.11-1802/ts.2013.06.041

PAN Hai-peng, WU Hui-ling, WEI Lu-ning, YUAN Guo-xin, YAN Zhe, CHENG Shan, LIU Bing-jie ,YANG Yi-heng ,YU De-min ,HU Wen-feng

Food and Fermentation Industries ›› 2013, Vol. 39 ›› Issue (06) : 7-12.

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Food and Fermentation Industries ›› 2013, Vol. 39 ›› Issue (06) : 7-12. DOI: 10.13995/j.cnki.11-1802/ts.2013.06.041

Food and Fermentation Industries

Co-immobilized glycine betaine with Lactobacillus plantarum used for the fermentation of high salt liquid-state soy sauce

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2013, 39(06): 7-12 https://doi.org/10.13995/j.cnki.11-1802/ts.2013.06.041

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