Lactose utilization by Brettanomyces claussenii expands potential for valorization of dairy by-products to functional beverages through fermentation
Marie R. Lawton, Dana L. deRiancho, Samuel D. Alcaine
Topics & Concepts
Food scienceLactoseAcetic acidFermentationYeastLactic acidAcetic acid bacteriaBiotechnologyChemistryBiologyBacteriaBiochemistryGeneticsFermentation and Sensory AnalysisTea Polyphenols and EffectsFood Quality and Safety Studies