Non-Alcoholic Pearl Millet Beverage Innovation with Own Bioburden: <i>Leuconostoc mesenteroides</i>, <i>Pediococcus pentosaceus</i> and <i>Enterococcus gallinarum</i>
The appropriate solution to the problem of quality variability and microbial stability of traditional non-alcoholic pearl millet fermented beverages (NAPMFB) is the use of starter cultures. However, potential starter cultures need to be tested in the production process. We aimed to identify and puri...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-06-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/10/7/1447 |