Effect of mixed-strain fermentation of <em>Lactiplantibacillus plantarum</em> ww and Fs 5-5 on the quality of Chinese sauerkraut

doi:10.11882/j.issn.0254-5071.2026.01.029

Effect of mixed-strain fermentation of Lactiplantibacillus plantarum ww and Fs 5-5 on the quality of Chinese sauerkraut

ZHANG Yunfeng, WU Junrui, MU Delun, TIAN Ye, TIAN Chao, FAN Zhaochen, DOU Shihe, WU Rina

China Brewing ›› 2026, Vol. 45 ›› Issue (1) : 216-222.

PDF(1950 KB)

China Brewing ›› 2026, Vol. 45 ›› Issue (1) : 216-222. DOI: 10.11882/j.issn.0254-5071.2026.01.029

Effect of mixed-strain fermentation of Lactiplantibacillus plantarum ww and Fs 5-5 on the quality of Chinese sauerkraut

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 45(1): 216-222 https://doi.org/10.11882/j.issn.0254-5071.2026.01.029

References

Publishing order | Descend order by publishing year | Descend order by cited within

References

Funding

RIGHTS & PERMISSIONS

PDF(1950 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Revised	Published
2025-04-11	2025-09-05	2026-02-25
Issue Date
2026-03-02

Please choose a citation manager

Content to export