Improving natto quality through Co-fermentation of functionally complementary Bacillus and Lactiplantibacillus species

Ren, Xiaoxu; Wang, Xiaofu; Lin, Xinping; Zhang, Sufang; Ji, Chaofan

doi:10.1016/j.fbio.2024.104960

Food Bioscience

2024

DOI: 10.1016/j.fbio.2024.104960

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Improving natto quality through Co-fermentation of functionally complementary Bacillus and Lactiplantibacillus species

Xiaoxu Ren,

Xiaofu Wang,

Xinping Lin

et al.

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Improving natto quality through Co-fermentation of functionally complementary Bacillus and Lactiplantibacillus species

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References 39 publications

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