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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Principais autores:	Aylin López-Palestino, Regina Gómez-Vargas, Mirna Suárez-Quiroz, Oscar González-Ríos, Zorba Josué Hernández-Estrada, Olaya Pirene Castellanos-Onorio, Rodrigo Alonso-Villegas, Aztrid Elena Estrada-Beltrán, Claudia Yuritzi Figueroa-Hernández
פורמט:	Artigo
שפה:	Inglês
יצא לאור:	MDPI AG 2025-02-01
סדרה:	Fermentation
נושאים:	probiotics lactic acid bacteria yeast cocoa coffee fermentation
גישה מקוונת:	https://www.mdpi.com/2311-5637/11/2/95
תגים:	הוספת תג אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!