Published in
Royal Society of Chemistry, Food and Function, 10(10), p. 6936-6944, 2019
DOI: 10.1039/c9fo01191a
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Characterization of a probiotic starter culture with anti-Candida activity for Chinese pickle fermentation
Journal article published in 2019 by
Yu Rao 
,
Yufei Tao,
Yalin Li,
Xiao She,
Jiantao Yang,
Yang Qian,
Hengjun Du ,
Lei Liu,
Hang Xiao
,
Yufei Tao,
Yalin Li,
Xiao She,
Jiantao Yang,
Yang Qian,
Hengjun Du ,
Lei Liu,
Hang Xiao
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Abstract
A probiotic starter can be used for Chinese pickle fermentation and the resulting product may be a promising anti-Candida probiotic.