Screening and Isolation of Functional Lactic Acid Bacterial Strains from Traditional Fermented Vegetables Juice (Jiangshui), Northwest China
Islam Rehmat, Xiangang Meng, Xueping Li, Jing Wang & Zhenzhen Mu · Asian Food Science Journal · 2018
Aims: Jiangshui (JS) is a traditionally fermented vegetable juice which is unique to northwest China as a seasonal beverage, especially during summer season. This study was designed to isolate functional lactic acid bacteria (LAB) from JS to investigate their probiotic properties...
Open access
Research Article
10.9734/AFSJ/2018/42292