1. content of indigestible substances and harmful substances in MB. The synergistic effects of Lactiplantibacillus and Issacchenkia were also observed during fermentation. Overall, CPPC could replace cellulase preparation for two-stage solid fermentation of MB;CRediT authorship contribution statement Zhiwei Wang: Methodology, Writing -original draft, Data curation. Haoran Tang: Methodology, Data curation. Gongwei Liu: Methodology, Project administration. Hanxuan Gong: Methodology. Yangguang Zhao: Methodology. Yulin Chen: Methodology, Writing -review & editing
2. Synergistic microbial interactions between lactic acid bacteria and yeasts during production of Nigerian indigenous fermented foods and beverages;A T Adesulu-Dahunsi;Food Control,2020
3. Current trends and future perspective of probiotic yeasts research in Indonesia;R I Astuti;FEMS Yeast Res,2023
4. The microbial communities and natural fermentation quality of ensiling oat (Avena sativa L.) harvest from different elevations on the Qinghai-Tibet Plateau;Y Bao;Front. Microbiol,2022
5. Lactobacillus plantarum with functional properties: an approach to increase safety and shelf-life of fermented foods;S S Behera;Biomed Res. Int,2018