ArticleFood science & nutrition2023
Safety evaluation and application of lactic acid bacteria and yeast strains isolated from Sichuan broad bean paste.
Article in Food science & nutrition, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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3 citing papers in PubMed, 16 citations in OpenAlex.
- Protective Effects of Lactobacillus Reuteri Isolated from Goats in a Murine Model of Salmonella Infection.Probiotics and antimicrobial proteins · 2026Article
- Biogenic Amines Control in Bacterial-Type Douchi Using Bacillus velezensis A1: Strain Screening, Process Optimization, and Industrial Validation.Journal of food science · 2026Article
- Safety evaluation and application of lactic acid bacteria and yeast strains isolated from Sichuan broad bean paste.Food science & nutrition · 2023Article
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Authors and funding
5 authors at 1 institution in 1 country.
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No grant is acknowledged in the PubMed record.
Abstract
Broad bean paste is one of the most popular characteristic traditional fermented bean products in China, which is prepared by mixed fermentation of a variety of microorganisms, among which lactic acid bacteria and yeast played an important role in the improvement of the fermented broad bean paste quality. However, the traditional open-air fermentation of broad bean paste brought some risks of harmful microorganisms. In this study, the safety and fermentation ability of lactic acid bacteria and yeast strains isolated from traditional broad bean paste was evaluated. The results showed that the protease activity of the strain
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