Exploring diversity and functional traits of lactic acid bacteria in traditional vinegar fermentation: A review
Bruna Leal Maske, Ariane Fátima Murawski de Mello, Alexander da Silva Vale, José Guilherme Prado Martin, Dalila Luzia de Oliveira Soares, Juliano De Dea Lindner, Carlos Ricardo Soccol, Gilberto Vinícius de Melo Pereira
Topics & Concepts
ProbioticFermentationFood scienceLactic acidBiologyPreservativeBiotechnologyGenerally recognized as safeFlavorLactobacillusBacteriaLeuconostocGeneticsProbiotics and Fermented FoodsFermentation and Sensory AnalysisFood composition and properties