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...
Main Authors: | Martha Gabriela García Méndez, Thelma Karina Morales Martínez, Juan Alberto Ascacio Valdés, Mónica Lizeth Chávez González, Adriana Carolina Flores Gallegos, Leonardo Sepúlveda |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2021-03-01
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Series: | Fermentation |
Subjects: | |
Online Access: | https://www.mdpi.com/2311-5637/7/2/48 |
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