Isolation, Identification and Enzyme Activity Analysis of Dominant Fermentation Strains from Traditional Pickled and Dried Mustard in Ningbo

With the semi-finished and finished products of pickled and dried mustard in Ningbo as experimental materials, the dominant bacteria strains were isolated by ten-fold dilution method. The results showed that seven and three bacteria were obtained from the semi-finished and finished products, respect...

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Bibliographic Details

Published in:	Shipin gongye ke-ji
Main Authors:	Yi LI, Xiuzi TONG, Weicheng XU, Sitong GUO, Yuru CHEN, Yuxing GUO, Xiaoxue KONG, Haibo LUO
Format:	Article
Language:	Chinese
Published:	The editorial department of Science and Technology of Food Industry 2023-02-01
Subjects:	pickled and dried mustard isolation and identification dominant fermentation strain enzyme activity
Online Access:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022050257