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Lactic Acid Bacteria from Argentinean Fermented Foods: Isolation and Characterization for their Potential Use as Starters for Fermentation of Vegetables
Lactic acid bacteria (LAB) improve the organoleptic, nutritional and physicochemical properties of artisanal foods. In this study, we selected 31 fermented dairy and vegetable foods marketed in Tucumán city, Argentina, as sources of LAB for the production of pickles. Sixty-four isolates presumptivel...
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| Publicado no: | Food Technol Biotechnol |
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| Principais autores: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
University of Zagreb Faculty of Food Technology and Biotechnology
2018
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6233016/ https://ncbi.nlm.nih.gov/pubmed/30510483 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.17113/ftb.56.03.18.5631 |
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