Versatile Lactococcus lactis strains improve texture in both fermented milk and soybean matrices

Lactic acid bacteria (LAB) have long been used to extend the shelf life and improve the taste and texture of fermented milk. In this study, we investigated the texturing potential of LAB in plant-based fermentation by high-throughput screening of 1232 Lactococcus lactis strains for texture in milk a...

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Detalles Bibliográficos
Autores principales: Poulsen, Vera Kuzina, Moghadam, Elahe Ghanei, Kračun, Stjepan Krešimir, Svendsen, Birgit Albrecht, Nielsen, Wioleta Marta, Oregaard, Gunnar, Krarup, Anders
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Oxford University Press 2022
Materias:
Research Letter
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9772817/
https://www.ncbi.nlm.nih.gov/pubmed/36455587
http://dx.doi.org/10.1093/femsle/fnac117

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9772817/
https://www.ncbi.nlm.nih.gov/pubmed/36455587
http://dx.doi.org/10.1093/femsle/fnac117

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