Northwest Gourmet Pulp Water: The Nemesis of Uric Acid

2021-10-26 16:17:35

Recently, the Environmental Microbiology Research Group of Lanzhou University released a new study. The study isolated fermented Lactobacillus fermented in the traditional fermented food slurry in northwest China and found that the slurry water can control the accumulation of uric acid by degrading uric acid in animals.

Fermented vegetables such as celery and cabbage, the syrup is a Northwest specialty. In the five northwestern provinces (regions), pulp water is an indispensable meal in people's lives, sour and refreshing syrup, fragrant coriander, strong noodles, plus a plate of green crisp peppers is simply sour and refreshing!

This side should only be in heaven! ......

Northwest Gourmet Pulp Water: The Nemesis of Uric Acid

Slurry water Pulp water surface

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