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...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
CSIRO Publishing
2022-01-01
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| Series: | Microbiology Australia |
| Subjects: | |
| Online Access: | https://www.publish.csiro.au/ma/pdf/MA22026 |