Screening of enzyme-producing strains from traditional Guizhou condiment

Shaoqin Zhoua Key Laboratory of Plant Resource Conservation and Germplasm Innovation, College of Life Science, School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou, PR China;b Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, College of Food Science, Guizhou Medical University, Guiyang, Guizhou, PR China

Haiying Zenga Key Laboratory of Plant Resource Conservation and Germplasm Innovation, College of Life Science, School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou, PR ChinaCorrespondence[email protected] [email protected]

Likang Qina Key Laboratory of Plant Resource Conservation and Germplasm Innovation, College of Life Science, School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou, PR China

Yan Zhoub Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, College of Food Science, Guizhou Medical University, Guiyang, Guizhou, PR China

K. M. Faridul Hasanc Simonyi Károly Faculty of Engineering, University of Sopron, Sopron, HungaryCorrespondence[email protected] [email protected]

Yingmei Wub Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, College of Food Science, Guizhou Medical University, Guiyang, Guizhou, PR China

Screening of enzyme-producing strains from traditional Guizhou condiment

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