Isolation and characterization of plant-based lactic acid bacteria from spontaneously fermented foods using a new modified medium

Author:

Xiao Hang,Sedó Molina Guillermo Eduardo,Tovar Miguel,Minh Quoc HaORCID,Hansen Egon Bech,Bang-Berthelsen Claus HeinerORCID

Publisher

Elsevier BV

Subject

Food Science

Reference62 articles.

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3. Metabolic framework of spontaneous and synthetic sourdough metacommunities to reveal microbial players responsible for resilience and performance;Calabrese;Microbiome,2022

4. Extracellular microbial proteases with specificity for plant proteins in food fermentation;Christensen;International Journal of Food Microbiology,2022

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