LI Yong-shan
Abstract
Lactobacillus Bulgaricus and Streptococcus Thermophilus were selected in fermentation experiment of soybean milk.Tame,culture of Lactic acid bacteria and concentration conditions of Direct Vat Set (DVS)starter were studied in fermented soybean milk.A good quality of fermentation starter was developed.
A significance statement is not available in the OpenAlex record.
A contribution statement is not available in the OpenAlex record.
Method details are not available in the OpenAlex metadata.
Findings are not separately available in the OpenAlex metadata.
Limitations are not available in the OpenAlex metadata.
Application details are not available in the OpenAlex metadata.
Lactobacillus Bulgaricus and Streptococcus Thermophilus were selected in fermentation experiment of soybean milk.Tame,culture of Lactic acid bacteria and concentration conditions of Direct Vat Set (DVS)starter were studied in fermented soybean milk.A good quality of fermentation starter was developed.
Key concepts: Starter, Streptococcus thermophilus, Food science, Fermentation, Lactic acid, Lactobacillus, Chemistry, Bacteria