Transforming Spent Coffee Grounds’ Hydrolysates with Yeast <i>Lachancea thermotolerans</i> and Lactic Acid Bacterium <i>Lactiplantibacillus plantarum</i> to Develop Potential Novel Alcoholic Beverages
In the present work, the modification of spent coffee grounds (SCG) hydrolysate composition by mixed cultures of a non-<i>Saccharomyces</i> yeast, <i>Lachancea thermotolerans</i>, and a lactic acid bacterium, <i>Lactiplantibacillus plantarum</i>, as well as their...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-03-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/6/1161 |