Evaluation of the fermentation potential of lactic acid bacteria isolated from herbs, fruits and vegetables as starter cultures in nut-based milk alternatives
Wenkang Huang, Anran Dong, Huong Thi Pham, C. Zhou, Zhaotong Huo, Anders Peter Wätjen +3 more
Food Microbiology
Concepts
Lactococcus lactisFood scienceFermentationSucroseBiologyLactic acidStarterBacteria