Isolation, identification, and selection of strains as candidate probiotics and starters for fermentation of Swedish legumes
Background: The non-dairy sector is growing, fermented alternatives to dairy are sparse. Adapted starter cultures to substituting raw materials needs to be developed. Objective: Aims of this study were to isolate, identify, and phenotypically characterize lactic acid bacteria (LAB) that inhabit Swed...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Swedish Nutrition Foundation
2020-09-01
|
| Series: | Food & Nutrition Research |
| Subjects: | |
| Online Access: | https://foodandnutritionresearch.net/index.php/fnr/article/view/4410/11171 |