Screening of lactic acid bacteria for their potential use as aromatic starters in fermented vegetables
Da Lorn, Thi-Kim-Chi Nguyen, Phú-Hà Hồ, Reasmey Tan, Hélène Licandro, Yves Waché
Topics & Concepts
Lactic acidFood scienceFermentationHexanalLactobacillus plantarumBacteriaLactobacillus fermentumAromaFermentation in food processingBiologyChemistryGeneticsProbiotics and Fermented FoodsMicrobial Metabolites in Food BiotechnologyBiochemical Analysis and Sensing Techniques