Traditional and New Microorganisms in Lactic Acid Fermentation of Food
Lactic acid fermentation is one of the oldest and most commonly used methods of bioconservation. This process is widely used for food preservation and also for a production technique that relies on the metabolism of lactic acid bacteria (LAB) to convert carbohydrates into lactic acid. This fermentat...
| 出版年: | Fermentation |
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| 主要な著者: | , , , |
| フォーマット: | 論文 |
| 言語: | 英語 |
| 出版事項: |
MDPI AG
2023-12-01
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| 主題: | |
| オンライン･アクセス: | https://www.mdpi.com/2311-5637/9/12/1019 |