Use of Selected Lactic Acid Bacteria for the Fermentation of Legume-Based Water Extracts

In this study, the effect of selected Lactobacillus acidophilus ATCC 4356, Limosilactobacillus fermentum DSM 20052, and Lacticaseibacillus paracasei subsp. paracasei DSM 20312 strains on the sensory characteristics, and protein and amino acid content of fermented water extracts derived from lupin, p...

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Detalles Bibliográficos
Autores principales: Demarinis, Chiara, Verni, Michela, Pinto, Loris, Rizzello, Carlo Giuseppe, Baruzzi, Federico
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9658860/
https://www.ncbi.nlm.nih.gov/pubmed/36359959
http://dx.doi.org/10.3390/foods11213346

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9658860/
https://www.ncbi.nlm.nih.gov/pubmed/36359959
http://dx.doi.org/10.3390/foods11213346

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