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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Detalhes bibliográficos

Principais autores:	Yun Lu, Shuqi Xing, Laping He, Cuiqin Li, Xiao Wang, Xuefeng Zeng, Yifeng Dai
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2022-10-01
coleção:	Foods
Assuntos:	<i>Lactobacilli</i> strains probiotics characterization performance improvement production of DVS starter
Acesso em linha:	https://www.mdpi.com/2304-8158/11/19/3063
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