Interaction between Saccharomyces cerevisiae and Lactobacillus fermentum during co-culture fermentation
Rodrigo Setem Carvalho, Ianny Andrade Cruz, Juliana Heloisa Pinê Américo‐Pinheiro, Renato Nery Soriano, Ranyere Lucena de Souza, Muhammad Bilal, Hafiz M.N. Iqbal, Ram Naresh Bharagava, Luiz Fernando Romanholo Ferreira
Topics & Concepts
Lactobacillus fermentumSaccharomyces cerevisiaeFermentationFood scienceLactobacillaceaeMicrobiologyLactobacillusChemistryFed-batch cultureYeastBiologyBiochemistryBacteriaLactic acidLactobacillus plantarumGeneticsMicrobial Metabolites in Food BiotechnologyBiofuel production and bioconversionFood composition and properties