Growth, survival, and metabolic activities of probiotic Lactobacillus spp. in fermented coffee brews supplemented with glucose and inactivated yeast derivatives
Mei Zhi Alcine Chan, Mingzhan Toh, Shao‐Quan Liu
Topics & Concepts
ProbioticLactobacillus rhamnosusFood scienceLactobacillus paracaseiFermentationLactobacillus acidophilusLactobacillus plantarumYeastChemistryLactic acidBiologyLactobacillusBacteriaBiochemistryGeneticsProbiotics and Fermented FoodsCoffee research and impactsMicrobial Metabolites in Food Biotechnology