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...

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Autors principals:	Yunjiao Liu, Yuyun Lu, Shao-Quan Liu
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2023-03-01
Col·lecció:	Foods
Matèries:	non-<i>Saccharomyces</i> yeast lactic acid bacteria co-inoculation sequential inoculation spent coffee grounds
Accés en línia:	https://www.mdpi.com/2304-8158/12/6/1161
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