Multidimensional synergy between yeast and lactic acid bacteria: mechanisms, quality formation, and precision fermentation strategies

Food Research International 2026

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Authors: Arong Wang, Chenhongyu Qiu, Jie Tang
DOI: 10.1016/j.foodres.2026.118586
Cited by: 10
References: 132

Fields of Study & Subjects

Fermentation and Sensory Analysis Microbial Metabolic Engineering and Bioproduction Probiotics and Fermented Foods

Publication details

Journal / source
Food Research International
Publisher
Elsevier BV
Volume
230
Pages
118586–118586
Publication date
4 February 2026
Language
EN