Application of Lactic Acid Bacteria in Fermentation Processes to Obtain Tannases Using Agro-Industrial Wastes

Application of Lactic Acid Bacteria in Fermentation Processes to Obtain Tannases Using Agro-Industrial Wastes

Bacteria have been used in the food industry to produce flavors, dyes, thickeners, and to increase food value, because bacterial fermentations favor the obtention of different metabolites such as tannins and different nutritional compounds in food. <i>Lactiplantibacillus plantarum</i> wa...

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Bibliographic Details
Main Authors: Martha Gabriela García Méndez, Thelma Karina Morales Martínez, Juan Alberto Ascacio Valdés, Mónica Lizeth Chávez González, Adriana Carolina Flores Gallegos, Leonardo Sepúlveda
Format: Article
Language:English
Published: MDPI AG 2021-03-01
Series:Fermentation
Subjects:
solid-state fermentation
submerged fermentation
tannin-acyl-hydrolase
tannins
<i>Lactiplantibacillus plantarum</i>
Online Access:https://www.mdpi.com/2311-5637/7/2/48

Internet

https://www.mdpi.com/2311-5637/7/2/48

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