Technological Feature Assessment of Lactic Acid Bacteria Isolated from Cricket Powder’s Spontaneous Fermentation as Potential Starters for Cricket-Wheat Bread Production

The bacterial community profile of cricket powder highlighted the presence of four main genera: Bacteroides spp., Parabacteroides spp., Lactococcus spp., and Enterococcus spp. The spontaneous fermentation of cricket powder allowed for the isolation and characterization of seven lactic acid bacteria...

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Detalles Bibliográficos
Autores principales: Galli, Viola, Venturi, Manuel, Pini, Niccolò, Granchi, Lisa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7555194/
https://www.ncbi.nlm.nih.gov/pubmed/32961748
http://dx.doi.org/10.3390/foods9091322

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7555194/
https://www.ncbi.nlm.nih.gov/pubmed/32961748
http://dx.doi.org/10.3390/foods9091322

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