Identification of Lactic Acid Bacteria (LAB) from pre-fermented liquids of selected cereals and legumes and characterization of their exopolysaccharides (EPS)
Dilara Yalmancı, Hümeyra İspirli, Enes Dertli̇
Topics & Concepts
Lactic acidFermentationFood scienceBacteriaIdentification (biology)ChemistryMicrobiologyBiologyBotanyGeneticsProbiotics and Fermented FoodsMicrobial Metabolites in Food BiotechnologyFood composition and properties