The effect of lactic acid fermentation with different bacterial strains on the chemical composition, immunoreactive properties, and sensory quality of sweet buttermilk.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.129512
Abstract: This paper describes the successful development of new low-immunoreactive buttermilk (BM)-based formulations which were fermented with 31 lactic acid bacteria (LAB) and Bifidobacterium strains. The aim of this study was to create a new formula,… read more here.
Keywords: effect lactic; buttermilk; sensory quality; acid fermentation ... See more keywords
Effect of lactic acid bacteria on the control of Fusarium oxysporum and Ralstonia solanacearum on singly infected and co-infected tomato plants.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of applied microbiology"
DOI: 10.1093/jambio/lxac053
Abstract: AIM to evaluate the effect of lactic acid bacteria (LAB) on the control of Fol59 and Rs on singly infected and co-infected tomato plants and to address molecular pathways that may be involved in this… read more here.
Keywords: effect; singly infected; acid bacteria; lactic acid ... See more keywords