Isolation and Identification of Lactic Acid Bacteria in Yunnan Sweet Rice Wine and Study on Antioxidant Activity and Volatile Components of Fermented Sweet Rice Wine

To explore the high-quality microbial resources of sweet rice wine in Yunnan, traditional cultivation, Gram staining, catalase test, and 16S rDNA gene sequence analysis were employed to screen dominant strains based on their growth curves, acid tolerance, bile salt resistance, temperature resistance...

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Bibliographic Details

Published in:	Shipin gongye ke-ji
Main Authors:	Yiting FENG, Yang HE, Qi'er AN, Guohui YUAN, Fangyu FAN
Format:	Article
Language:	Chinese
Published:	The editorial department of Science and Technology of Food Industry 2025-11-01
Subjects:	sweet rice wine lactic acid bacteria isolation antioxidant activity volatile components
Online Access:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024110265