Microbial characterization of Sichuan Baoning vinegar: lactic acid bacteria, acetic acid bacteria and yeasts

This study further enriches studies on cereal vinegar and lays a foundation for the development of vinegar starters.PMID:38191944 | DOI:10.1007/s00203-023-03784-6

Source: Archives of Microbiology - January 9, 2024 Category: Microbiology Authors: Jie Wu Qin Li Kaidi Hu Jianlong Li Enrique Dur án-Guerrero Shuliang Liu Mingye Guo Aiping Liu Source Type: research