Selection of Indigenous Lactic Acid Bacteria Strains to Enhance the Functional Properties of Fermented <i>Opuntia</i> sp. Fruit Juices-Reference-Cited by-同舟云学术

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Selection of Indigenous Lactic Acid Bacteria Strains to Enhance the Functional Properties of Fermented Opuntia sp. Fruit Juices

Published:2024-04-12 Issue:5 Volume:4 Page:1030-1038
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Taboada Natalia V¹²^ORCID,Alléndez Gastón¹²,Villalba Ivanna²³,López Alzogaray Soledad¹,Nazareno Mónica A²³

Affiliation:

1. Instituto de Ciencia y Tecnología de Alimentos. Facultad de Agronomía y Agroindustrias, Universidad Nacional de Santiago del Estero, Avda. Belgrano (S) 1912, Santiago del Estero 4200, Argentina

2. Instituto de Ciencias Químicas. Facultad de Agronomía y Agroindustrias, Universidad Nacional de Santiago del Estero, RN9 Km 1125, Villa El Zanjón. CP, Santiago del Estero 4206, Argentina

3. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Santiago del Estero4200,Argentina

Funder

Consejo Nacional de Investigaciones Cient?ficas y T?cnicas

Agencia Nacional de Promoci?n Cient?fica y Tecnol?gica

Universidad Nacional de Santiago del Estero

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.3c00555

Reference62 articles.

1. Vegetable and Fruit Fermentation by Lactic Acid Bacteria

2. Updates in the Metabolism of Lactic Acid Bacteria

3. Phylogenesis and Evolution of Lactic Acid Bacteria

4. Lactic Acid Bacteria as Live Vectors: Heterologous Protein Production and Delivery Systems

5. Functional properties of lactic acid bacteria in fermented fruit and vegetable juices: a systematic literature review

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