Effect of Lactic Acid Bacteria Fermentation on Plant-Based Products

Effect of Lactic Acid Bacteria Fermentation on Plant-Based Products

Lactic acid bacteria effectively utilize the nutrients and active compounds in plant-based materials via their powerful metabolic pathways and enzyme systems, achieving a combination of nutrition, functionality, and deliciousness. Currently, the majority of review articles predominantly concentrate...

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Bibliographic Details
Main Authors: Xiaohua Yang, Jiaqi Hong, Linhao Wang, Changyu Cai, Huanping Mo, Jie Wang, Xiang Fang, Zhenlin Liao
Format: Article
Language:English
Published: MDPI AG 2024-01-01
Series:Fermentation
Subjects:
lactic acid bacteria
plant-based products
fermentation process
active substances
functional properties
Online Access:https://www.mdpi.com/2311-5637/10/1/48

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https://www.mdpi.com/2311-5637/10/1/48

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