Properties of Rice-Based Beverages Fermented with Lactic Acid Bacteria and Propionibacterium

In recent times, consumers have shown increasing interest in plant substitutes for fermented dairy products. This study aimed to investigate the properties of yogurt-type rice-based beverages fermented with lactic acid bacteria and Propionibacterium. The changes in pH, viable population of bacteria,...

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Detalles Bibliográficos
Autores principales: Cichońska, Patrycja, Ziębicka, Anna, Ziarno, Małgorzata
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9032279/
https://www.ncbi.nlm.nih.gov/pubmed/35458754
http://dx.doi.org/10.3390/molecules27082558

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9032279/
https://www.ncbi.nlm.nih.gov/pubmed/35458754
http://dx.doi.org/10.3390/molecules27082558

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