Addition of glutamine to milk during fermentation by individual strains of lactic acid bacteria and the effects on pyroglutamic and butyric acid
Author:
Funder
Ministero dello Sviluppo Economico
Publisher
Elsevier BV
Reference80 articles.
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3. Production of butyric acid by different strains of Lactobacillus plantarum (Lactiplantibacillus plantarum);Aiello;Int. Dairy J.,2023
4. Kinetics of formation of butyric and pyroglutamic acid during the shelf life of probiotic, prebiotic and synbiotic yoghurt;Aiello;Fermentation,2023
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1. Fermentation's pivotal role in shaping the future of plant-based foods: An integrative review of fermentation processes and their impact on sensory and health benefits;Applied Food Research;2024-12
2. Heavy metals remediation through lactic acid bacteria: Current status and future prospects;Science of The Total Environment;2024-10
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