Role of Lactic Acid Bacteria Phospho-β-Glucosidases during the Fermentation of Cereal by-Products

Bioprocessing using lactic acid bacteria (LAB) is a powerful means to exploit plant-derived by-products as a food ingredient. LAB have the capability to metabolize a large variety of carbohydrates, but such metabolism only relies on few metabolic routes, conferring on them a high fermentation potent...

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Detalles Bibliográficos
Autores principales: Acin-Albiac, Marta, Filannino, Pasquale, Arora, Kashika, Da Ros, Alessio, Gobbetti, Marco, Di Cagno, Raffaella
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7830935/
https://www.ncbi.nlm.nih.gov/pubmed/33466465
http://dx.doi.org/10.3390/foods10010097

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7830935/
https://www.ncbi.nlm.nih.gov/pubmed/33466465
http://dx.doi.org/10.3390/foods10010097

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