Production of Functional Buttermilk and Soymilk Using Pediococcus acidilactici BD16 (alaD(+))

Functional foods or drinks prepared using lactic acid bacteria (LAB) have recently gained considerable attention because they can offer additional nutritional and health benefits. The present study aimed to develop functional drinks by the fermentation of buttermilk and soymilk preparations using th...

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Detalles Bibliográficos
Autores principales: Sharma, Anshula, Noda, Masafumi, Sugiyama, Masanori, Ahmad, Ajaz, Kaur, Baljinder
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8347781/
https://www.ncbi.nlm.nih.gov/pubmed/34361824
http://dx.doi.org/10.3390/molecules26154671

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8347781/
https://www.ncbi.nlm.nih.gov/pubmed/34361824
http://dx.doi.org/10.3390/molecules26154671

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