Exploring lactic acid bacteria diversity for better fermentation of plant-based dairy alternatives

Exploring lactic acid bacteria diversity for better fermentation of plant-based dairy alternatives

Plant-based foods have risen in popularity in recent years including a number of dairy alternative products. Fermentation has the potential to support the development of innovative plant-based foods with enhanced flavour, texture and nutritional quality. Lactic acid bacteria (LAB) have been used for...

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Bibliographic Details
Main Authors: Mark S. Turner, Claus Heiner Bang-Berthelsen, Sangeeta Prakash, Anders Peter Wätjen, Wenkang Huang
Format: Article
Language:English
Published: CSIRO Publishing 2022-01-01
Series:Microbiology Australia
Subjects:
almond
alternative protein
citizen science
dairy-alternatives
fermentation
flavour
Online Access:https://www.publish.csiro.au/ma/pdf/MA22026

Internet

https://www.publish.csiro.au/ma/pdf/MA22026

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