Transforming Spent Coffee Grounds’ Hydrolysates with Yeast Lachancea thermotolerans and Lactic Acid Bacterium Lactiplantibacillus plantarum to Develop Potential Novel Alcoholic Beverages

In the present work, the modification of spent coffee grounds (SCG) hydrolysate composition by mixed cultures of a non-Saccharomyces yeast, Lachancea thermotolerans, and a lactic acid bacterium, Lactiplantibacillus plantarum, as well as their interactions, were evaluated. It was found that L. planta...

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Detalles Bibliográficos
Autores principales: Liu, Yunjiao, Lu, Yuyun, Liu, Shao-Quan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048607/
https://www.ncbi.nlm.nih.gov/pubmed/36981088
http://dx.doi.org/10.3390/foods12061161

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048607/
https://www.ncbi.nlm.nih.gov/pubmed/36981088
http://dx.doi.org/10.3390/foods12061161

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