https://www.selleckchem.com/pr....oducts/tipranavir.ht
In the study, Lactobacillus paracasei H4-11, Lactobacillus fermentum D1-1, Lactobacillus casei H1-8, Lactobacillus reuteri H2-12, and Kluyveromyces marxianus L1-1 were screened from traditional fermented rice acid based on several indicators L-lactic acid production capacity (13.46 ~ 19.69 g/kg), antioxidant capacity (DPPH clearance ability of 35.36 ~ 56.89%), and savory flavor indicators. Glutinous rice, quinoa, barley rice, and brown rice were selected to carry out rice acid fermentation. Different viable lactic acid bacteria and y
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