Use of Dairy and Plant-Derived Lactobacilli as Starters for Cherry Juice Fermentation

Background: Lactic acid bacteria (LAB) exhibit a great biodiversity that can be exploited for different purposes, such as to enhance flavours or metabolize phenolic compounds. In the present study, the use of dairy and plant-derived LAB strains to perform cherry juice fermentation is reported. Metho...

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Detalles Bibliográficos
Autores principales: Ricci, Annalisa, Cirlini, Martina, Maoloni, Antonietta, Del Rio, Daniele, Calani, Luca, Bernini, Valentina, Galaverna, Gianni, Neviani, Erasmo, Lazzi, Camilla
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6412669/
https://www.ncbi.nlm.nih.gov/pubmed/30678152
http://dx.doi.org/10.3390/nu11020213

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6412669/
https://www.ncbi.nlm.nih.gov/pubmed/30678152
http://dx.doi.org/10.3390/nu11020213

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