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Non-Alcoholic Pearl Millet Beverage Innovation with Own Bioburden: Leuconostoc mesenteroides, Pediococcus pentosaceus and Enterococcus gallinarum
The appropriate solution to the problem of quality variability and microbial stability of traditional non-alcoholic pearl millet fermented beverages (NAPMFB) is the use of starter cultures. However, potential starter cultures need to be tested in the production process. We aimed to identify and puri...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8305081/ https://www.ncbi.nlm.nih.gov/pubmed/34206492 http://dx.doi.org/10.3390/foods10071447 |