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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Dades bibliogràfiques

Publicat a:	Appl Environ Microbiol
Autors principals:	Schaffner, Donald W., Beuchat, Larry R.
Format:	Artigo
Idioma:	Inglês
Publicat:	American Society for Microbiology (ASM) 1986
Matèries:	Food Microbiology
Accés en línia:	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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