Lentil-Based Yogurt Alternatives Fermented with Multifunctional Strains of Lactic Acid Bacteria—Techno-Functional, Microbiological, and Sensory Characteristics

A milk-alternative produced from lentil protein isolate was fermented with three multifunctional strains of lactic acid bacteria, Leuconostoc citreum TR116, Leuconostoc pseudomesenteroides MP070, and Lacticaseibacillus paracasei FST 6.1. As a control, a commercial starter culture containing Streptoc...

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Detalles Bibliográficos
Autores principales: Boeck, Theresa, Ispiryan, Lilit, Hoehnel, Andrea, Sahin, Aylin W., Coffey, Aidan, Zannini, Emanuele, Arendt, Elke K.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9317967/
https://www.ncbi.nlm.nih.gov/pubmed/35885256
http://dx.doi.org/10.3390/foods11142013

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9317967/
https://www.ncbi.nlm.nih.gov/pubmed/35885256
http://dx.doi.org/10.3390/foods11142013

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