Use of Selected Lactic Acid Bacteria for the Fermentation of Legume-Based Water Extracts

Use of Selected Lactic Acid Bacteria for the Fermentation of Legume-Based Water Extracts

In this study, the effect of selected <i>Lactobacillus acidophilus</i> ATCC 4356, <i>Limosilactobacillus fermentum</i> DSM 20052, and <i>Lacticaseibacillus paracasei</i> subsp. <i>paracasei</i> DSM 20312 strains on the sensory characteristics, and prot...

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Bibliographic Details
Main Authors: Chiara Demarinis, Michela Verni, Loris Pinto, Carlo Giuseppe Rizzello, Federico Baruzzi
Format: Article
Language:English
Published: MDPI AG 2022-10-01
Series:Foods
Subjects:
lactic acid bacteria
legumes
bioprocessing
non-dairy alternatives
sensory properties
free amino acids and peptides
Online Access:https://www.mdpi.com/2304-8158/11/21/3346

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https://www.mdpi.com/2304-8158/11/21/3346

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