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Isolation, identification, and selection of strains as candidate probiotics and starters for fermentation of Swedish legumes

BACKGROUND: The non-dairy sector is growing, fermented alternatives to dairy are sparse. Adapted starter cultures to substituting raw materials needs to be developed. OBJECTIVE: Aims of this study were to isolate, identify, and phenotypically characterize lactic acid bacteria (LAB) that inhabit Swed...

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Detalles Bibliográficos
Autores principales:	Labba, Inger-Cecilia Mayer, Andlid, Thomas, Lindgren, Åsa, Sandberg, Ann-Sofie, Sjöberg, Fei
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Open Academia 2020
Materias:	Original Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7534948/ https://www.ncbi.nlm.nih.gov/pubmed/33061883 http://dx.doi.org/10.29219/fnr.v64.4410

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