Modeling of lactic acid fermentation of soy formulation with Lactobacillus plantarum HM1

Lactic acid bacteria alone or with special adjunct probiotic strains are inevitable for the preparation of various specific functional foods. Moreover, because of their growth and metabolism, the final products are preserved for a certain time. Thus, growth dynamics of the lactic acid bacteria of th...

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Publié dans:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 25(2019), 2 vom: 04. März, Seite 141-149
Auteur principal:	Matejčeková, Zuzana (Auteur)
Autres auteurs:	Dujmić, Elena, Liptáková, Denisa, Valík, Ľubomír
Format:	Article en ligne
Langue:	English
Publié:	2019
Accès à la collection:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Sujets:	Journal Article Soya fermentation predictive microbiology raffinose-series oligosaccharides Oligosaccharides Lactic Acid 33X04XA5AT Raffinose N5O3QU595M