Barley malt wort fermentation by exopolysaccharide-forming <i>Weissella cibaria </i>MG1 for the production of a novel beverage
Emanuele Zannini, Alexander Mauch, Sandra Galle, Michael G. Gänzle, Aidan Coffey, Elke K. Arendt +2 more
Journal of Applied Microbiology
Abstract
Using conventional raw materials and traditional processes, novel LAB-fermented beverages can be produced representing an innovative mechanism towards fulfilling the aim to decrease government and personal costs as well as potentially ameliorating consumer lifestyle regarding dietary-related disease.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
novel LAB-fermented beverages potentially ameliorate consumer lifestyle regarding dietary-related disease
“potentially ameliorating consumer lifestyle regarding dietary-related disease”
barley malt wort fermented by Weissella cibaria MG1
“Using conventional raw materials and traditional processes, novel LAB-fermented beverages can be produced”