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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...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Oxford University Press
2022
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| Materias: | |
| 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 |