Function-Driven Design of Lactic Acid Bacteria Co-cultures to Produce New Fermented Food Associating Milk and Lupin

Designing bacterial co-cultures adapted to ferment mixes of vegetal and animal resources for food diversification and sustainability is becoming a challenge. Among bacteria used in food fermentation, lactic acid bacteria (LAB) are good candidates, as they are used as starter or adjunct in numerous f...

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Detalles Bibliográficos
Autores principales: Canon, Fanny, Mariadassou, Mahendra, Maillard, Marie-Bernadette, Falentin, Hélène, Parayre, Sandrine, Madec, Marie-Noëlle, Valence, Florence, Henry, Gwénaële, Laroute, Valérie, Daveran-Mingot, Marie-Line, Cocaign-Bousquet, Muriel, Thierry, Anne, Gagnaire, Valérie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2020
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7717992/
https://www.ncbi.nlm.nih.gov/pubmed/33329449
http://dx.doi.org/10.3389/fmicb.2020.584163

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7717992/
https://www.ncbi.nlm.nih.gov/pubmed/33329449
http://dx.doi.org/10.3389/fmicb.2020.584163

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