Spontaneously Fermented Fruiting Bodies of <i>Agaricus bisporus</i> as a Valuable Source of New Isolates of Lactic Acid Bacteria with Functional Potential
The aim of the investigation was the identification and initial study of lactic acid bacteria (LAB) isolated from spontaneously fermented (at 28 °C for 5 days) fruiting bodies of white button mushrooms (<i>Agaricus bisporus</i>). The isolated LAB were preliminarily characterized applying...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-11-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/9/11/1631 |