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, Sangeeta Prakash, Claus Heiner Bang‐Berthelsen, Mark S. Turner
Topics & Concepts
Lactococcus lactisFood scienceFermentationSucroseBiologyLactic acidStarterBacteriaNisinGeneticsProbiotics and Fermented FoodsProteins in Food SystemsAgriculture Sustainability and Environmental Impact