Open AccessIsolation, identification, and selection of strains as candidate probiotics and starters for fermentation of Swedish legumes
Author(s) -
IngerCecilia Mayer Labba,
Thomas Andlid,
Åsa Lindgren,
AnnSofie Sandberg,
Fei Sjöberg
Publication year - 2020
Publication title -
food and nutrition research/food and nutrition research. supplement
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.041
H-Index - 37
eISSN - 1654-6628
pISSN - 1654-661X
DOI - 10.29219/fnr.v64.4410
Subject(s) - pediococcus , food science , biology , enterococcus faecium , fermentation , enterococcus , starter , bacteria , microbiology and biotechnology , lactic acid , lactobacillus , antibiotics , genetics
The non-dairy sector is growing, fermented alternatives to dairy are sparse. Adapted starter cultures to substituting raw materials needs to be developed.