Versatile Lactococcus lactis strains improve texture in both fermented milk and soybean matrices
Sign Up to like & getrecommendations! Published in 2022 at "FEMS Microbiology Letters"
DOI: 10.1093/femsle/fnac117
Abstract: Abstract Lactic acid bacteria (LAB) have long been used to extend the shelf life and improve the taste and texture of fermented milk. In this study, we investigated the texturing potential of LAB in plant-based… read more here.
Keywords: fermented milk; texture fermented; texture; milk ... See more keywords