Characterization, High-Density Fermentation, and the Production of a Directed Vat Set Starter of <i>Lactobacilli</i> Used in the Food Industry: A Review
<i>Lactobacilli</i> have been widely concerned for decades. Bacteria of the genus <i>Lactobacillus</i> have been commonly employed in fermented food to improve the appearance, smell, and taste of food or prolong its shelf-life. They comprise 261 species (by March 2020) that are highly diverse at the...
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
MDPI AG
2022-10-01
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| Schriftenreihe: | Foods |
| Schlagworte: | |
| Online-Zugang: | https://www.mdpi.com/2304-8158/11/19/3063 |
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