Screening of Superior Lactic Acid Bacteria from Sourdough and Optimization of Freeze-Dried Bacterial Powder Preparation Technology for Steamed Buns

Foods · 2026 · PMC13298362

Europe PMC

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highly significantp < 0.0001actually significant

Significance analysis of regression coefficients reveals the linear term A (trehalose) is highly significant ( p < 0.0001), B (lactose) is significant ( p < 0.05), and C (skim milk powder) is highly significant ( p < 0.01).

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