Production of Functional Buttermilk and Soymilk Using <i>Pediococcus acidilactici</i> BD16 (<i>alaD</i><sup>+</sup>)

Production of Functional Buttermilk and Soymilk Using <i>Pediococcus acidilactici</i> BD16 (<i>alaD</i><sup>+</sup>)

Functional foods or drinks prepared using lactic acid bacteria (LAB) have recently gained considerable attention because they can offer additional nutritional and health benefits. The present study aimed to develop functional drinks by the fermentation of buttermilk and soymilk preparations using th...

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Bibliographic Details
Main Authors: Anshula Sharma, Masafumi Noda, Masanori Sugiyama, Ajaz Ahmad, Baljinder Kaur
Format: Article
Language:English
Published: MDPI AG 2021-08-01
Series:Molecules
Subjects:
bioactive metabolites
functional drinks
L-alanine
LAB fermentation
metabolomic fingerprinting
<i>Pediococcus acidilactici</i>
Online Access:https://www.mdpi.com/1420-3049/26/15/4671

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https://www.mdpi.com/1420-3049/26/15/4671

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