Effect of Ligilactobacillus salivarius M18-6 on Flavor Quality and Antioxidant Activity of Fermented Soymilk

In this study, the effect of Ligilactobacillus salivarius M18-6, with the capability to stably and rapidly ferment soybean protein and strong antioxidant capacity, on the flavor quality and antioxidant activity of fermented soymilk was analyzed. This study found that with increasing fermentation tim...

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Bibliographic Details

Published in:	Shipin Kexue
Main Author:	DENG Yu, JIA Yu, NIU Junxia, WANG Yulan, XIE Yuanhong, ZHANG Hongxing, SONG Xiaodong, CHENG Congyang, GE Shaoyang, JIN Junhua
Format:	Article
Language:	English
Published:	China Food Publishing Company 2025-03-01
Subjects:	ligilactobacillus salivarius; fermented soymilk; flavor substances; antioxidant
Online Access:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-5-025.pdf