Isolation of Dominant Lactic Acid Bacteria Strains in Pickled Wax Gourd from Eastern Zhejiang and Analysis of Its Enzyme-producing Characteristics

ZHANG Qing-feng; WU Zu-fang; WENG Pei-fang; ZHANG Xin

doi:10.13982/j.mfst.1673-9078.2016.3.020

Home>Articles>Isolation of Dominant Lactic Acid Bacteria Strains in Pickled Wax Gourd from Eastern Zhejiang and Analysis of Its Enzyme-producing Characteristics

DOI: 10.13982/j.mfst.1673-9078.2016.3.020

Isolation of Dominant Lactic Acid Bacteria Strains in Pickled Wax Gourd from Eastern Zhejiang and Analysis of Its Enzyme-producing Characteristics

ZHANG Qing-feng

WU Zu-fang

WENG Pei-fang

ZHANG Xin

Keywords：enzymatic activityidentificationisolationlactic acid bacteriawax gourd

Publication Date：2016-01-01

Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)

Modern Food Science & Technology

PKUISTICEI

Year, Vol.(Issue)：2016,32(3)