Effects of Co-Fermentation with Lactobacillus and Yeast on the Structural and Physicochemical Properties of Millet Starch
LP707 and yeast more effectively modified properties of millet starch, providing a theoretical foundation for targeted functional improvement through microbial co-fermentation technology.
Authors
- Haobo Chu
- Chunhong Piao (ORCID: https://orcid.org/0000-0002-3817-8010)
- Xun Li (ORCID: https://orcid.org/0000-0002-1267-9263)
- Jiaqi Liu (ORCID: https://orcid.org/0009-0004-6630-6405)
- Xiujuan Wang
- Xiaomin Guo
- Muyao Lin
- Yuyi Wang (ORCID: https://orcid.org/0000-0001-7273-9873)
- Bo Nan
- Nan Zheng
- Mokhele Matsomoli Roslina
- Xia Li
Institutions
- Wuzhou University (CN)
- Jilin Agricultural University (CN)
Publication Details
- Journal
- Foods
- Published
- 2026-04-01
- DOI
- https://doi.org/10.3390/foods15071186
- Primary Topic
- Food composition and properties
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- Department of Science and Technology of Jilin Province