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...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 25(2019), 2 vom: 04. März, Seite 141-149
1. Verfasser:	Matejčeková, Zuzana (VerfasserIn)
Weitere Verfasser:	Dujmić, Elena, Liptáková, Denisa, Valík, Ľubomír
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2019
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Soya fermentation predictive microbiology raffinose-series oligosaccharides Oligosaccharides Lactic Acid 33X04XA5AT Raffinose N5O3QU595M