Transforming Spent Coffee Grounds’ Hydrolysates with Yeast <i>Lachancea thermotolerans</i> and Lactic Acid Bacterium <i>Lactiplantibacillus plantarum</i> to Develop Potential Novel Alcoholic Beverages

In the present work, the modification of spent coffee grounds (SCG) hydrolysate composition by mixed cultures of a non-<i>Saccharomyces</i> yeast, <i>Lachancea thermotolerans</i>, and a lactic acid bacterium, <i>Lactiplantibacillus plantarum</i>, as well as their interactions, were evaluated. It was...

Description complète

Détails bibliographiques

Auteurs principaux:	Yunjiao Liu, Yuyun Lu, Shao-Quan Liu
Format:	Artigo
Langue:	Inglês
Publié:	MDPI AG 2023-03-01
Collection:	Foods
Sujets:	non-<i>Saccharomyces</i> yeast lactic acid bacteria co-inoculation sequential inoculation spent coffee grounds
Accès en ligne:	https://www.mdpi.com/2304-8158/12/6/1161
Tags:	Ajouter un tag Pas de tags, Soyez le premier à ajouter un tag!