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Fermentation of Aqueous Plant Seed Extracts by Lactic Acid Bacteria
The effects of lactic acid bacterial fermentation on chemical and physical changes in aqueous extracts of cowpea (Vigna unguiculata), peanut (Arachis hypogea), soybean (Glycine max), and sorghum (Sorghum vulgare) were studied. The bacteria investigated were Lactobacillus helveticus, L. delbrueckii,...
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| Publicado no: | Appl Environ Microbiol |
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| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
American Society for Microbiology (ASM)
1986
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC239013/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16347053/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.51.5.1072-1076.1986 |
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