Probiotic Potential of Lactic Acid Bacteria and Yeast Isolated from Cocoa and Coffee Bean Fermentation: A Review
The market for probiotic foods has grown significantly in recent years. Some microorganisms isolated from food fermentations, mainly lactic acid bacteria (LAB) and yeasts, may have probiotic potential. During the fermentation of cocoa and coffee, a plethora of microorganisms are involved, including...
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| Auteurs principaux: | , , , , , , , , |
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| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
MDPI AG
2025-02-01
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| Collection: | Fermentation |
| Sujets: | |
| Accès en ligne: | https://www.mdpi.com/2311-5637/11/2/95 |
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