Mathematical Modeling and Optimization of Lactobacillus Species Single and Co-Culture Fermentation Processes in Wheat and Soy Dough Mixtures

To improve food production via fermentation with co-cultures of microorganisms (e.g., multiple lactic acid bacteria-LAB strains), one must fully understand their metabolism and interaction patterns in various conditions. For example, LAB can bring added quality to bread by releasing several bioactiv...

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Detalles Bibliográficos
Autores principales: Dulf, Eva-H., Vodnar, Dan C., Danku, Alex, Martău, Adrian Gheorghe, Teleky, Bernadette-Emőke, Dulf, Francisc V., Ramadan, Mohamed Fawzy, Crisan, Ovidiu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Bioengineering and Biotechnology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9260078/
https://www.ncbi.nlm.nih.gov/pubmed/35814014
http://dx.doi.org/10.3389/fbioe.2022.888827

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9260078/
https://www.ncbi.nlm.nih.gov/pubmed/35814014
http://dx.doi.org/10.3389/fbioe.2022.888827

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