Diversity of the metabolic profiles of a broad range of lactic acid bacteria in soy juice fermentation-Reference-Cited by-同舟云学术

Diversity of the metabolic profiles of a broad range of lactic acid bacteria in soy juice fermentation

Published:2020-08 Issue: Volume:89 Page:103410
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Harlé Olivier,Falentin Hélène,Niay Jérôme,Valence Florence,Courselaud Céline,Chuat Victoria,Maillard Marie-Bernadette,Guédon Éric,Deutsch Stéphanie-Marie,Thierry Anne

Funder

Association Nationale de la Recherche et de la Technologie

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference35 articles.

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5. Effect of fermentation by pure and mixed cultures of Streptococcus thermophilus and Lactobacillus helveticus on isoflavone and B-vitamin content of a fermented soy beverage;Champagne;Food Microbiol.,2010

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