Fermentation of plant-based milk alternatives for improved flavour and nutritional value

por Tangyu, Muzi, Muller, Jeroen, Bolten, Christoph J., Wittmann, Christoph
Publicado 2019

Flavour by design: food-grade lactic acid bacteria improve the volatile aroma spectrum of oat milk, sunflower seed milk, pea milk, and faba milk towards improved flavour and sensor...

por Tangyu, Muzi, Fritz, Michel, Tan, Jan Patrick, Ye, Lijuan, Bolten, Christoph J., Bogicevic, Biljana, Wittmann, Christoph
Publicado 2023

Genome-based selection and application of food-grade microbes for chickpea milk fermentation towards increased l-lysine content, elimination of indigestible sugars, and improved fl...

por Tangyu, Muzi, Fritz, Michel, Aragao-Börner, Rosa, Ye, Lijuan, Bogicevic, Biljana, Bolten, Christoph J., Wittmann, Christoph
Publicado 2021

Co-cultures of Propionibacterium freudenreichii and Bacillus amyloliquefaciens cooperatively upgrade sunflower seed milk to high levels of vitamin B(12) and multiple co-benefits

por Tangyu, Muzi, Fritz, Michel, Ye, Lijuan, Aragão Börner, Rosa, Morin-Rivron, Delphine, Campos-Giménez, Esther, Bolten, Christoph J., Bogicevic, Biljana, Wittmann, Christoph
Publicado 2022