Function-Driven Design of Lactic Acid Bacteria Co-cultures to Produce New Fermented Food Associating Milk and Lupin

Function-Driven Design of Lactic Acid Bacteria Co-cultures to Produce New Fermented Food Associating Milk and Lupin

Designing bacterial co-cultures adapted to ferment mixes of vegetal and animal resources for food diversification and sustainability is becoming a challenge. Among bacteria used in food fermentation, lactic acid bacteria (LAB) are good candidates, as they are used as starter or adjunct in numerous f...

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Bibliographic Details
Main Authors: Fanny Canon, Mahendra Mariadassou, Marie-Bernadette Maillard, Hélène Falentin, Sandrine Parayre, Marie-Noëlle Madec, Florence Valence, Gwénaële Henry, Valérie Laroute, Marie-Line Daveran-Mingot, Muriel Cocaign-Bousquet, Anne Thierry, Valérie Gagnaire
Format: Article
Language:English
Published: Frontiers Media S.A. 2020-11-01
Series:Frontiers in Microbiology
Subjects:
fermented products
lactic acid bacteria
carbohydrates
peptides
amino acids
co-culture
Online Access:https://www.frontiersin.org/articles/10.3389/fmicb.2020.584163/full

Internet

https://www.frontiersin.org/articles/10.3389/fmicb.2020.584163/full

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