Bioprotective potential of lactic acid bacteria
Acidification in lactic-fermented foods is realized by lactic acid bacteria as an added starter culture or by autochthonous strains. These microbial strains possess different prominent features that define the technological, organoleptic, nutritional, and microbial safety aspects of the product. The...
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| Автори: | , , |
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| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
Scientia Publishing House
2020-10-01
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| Серія: | Acta Universitatis Sapientiae: Alimentaria |
| Предмети: | |
| Онлайн доступ: | https://doi.org/10.2478/ausal-2020-0007 |
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