Isolation, identification, and selection of strains as candidate probiotics and starters for fermentation of Swedish legumes

Background: The non-dairy sector is growing, fermented alternatives to dairy are sparse. Adapted starter cultures to substituting raw materials needs to be developed. Objective: Aims of this study were to isolate, identify, and phenotypically characterize lactic acid bacteria (LAB) that inhabit Swed...

Ausführliche Beschreibung

Bibliografische Detailangaben

Hauptverfasser:	Inger-Cecilia Mayer Labba, Thomas Andlid, Åsa Lindgren, Ann-Sofie Sandberg, Fei Sjöberg
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	Swedish Nutrition Foundation 2020-09-01
Schriftenreihe:	Food & Nutrition Research
Schlagworte:	isolation fermentation fava bean pediococcus pentosaceus phytate
Online-Zugang:	https://foodandnutritionresearch.net/index.php/fnr/article/view/4410/11171
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