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- Title
New Insights into the Application of Lactic Acid Bacterial Strains in Fermentation.
- Authors
Shih, Ming-Kuei; Lee, Bao-Hong; Hou, Chih-Yao
- Abstract
In fruit and vegetable processing, fruit and pomegranate juices demand food substrates for microorganisms' survival and fermentation. The acid-tolerant and potentially probiotic I Lactobacillus paracasei i SP3 strain, recently isolated from kefir grains, has potential applications in producing novel functional beverages based on pomegranate juice fermentation. In recent years, lactic acid bacteria, widely used in food fermentation, have been recognized as beneficial components of the human microbiome in which they play an important role. In the trend of using lactic acid bacteria to produce gamma-aminobutyric acid (GABA), the use of I Lactobacillus brevis i CD0817 effectively combines fermentation and self-buffered whole-cell catalysis to produce GABA.
- Subjects
LACTIC acid; POMEGRANATE juice; FERMENTATION; FRUIT juices; LACTIC acid fermentation; URETHANE; FOOD fermentation; BACTERIAL adhesion
- Publication
Fermentation (Basel), 2022, Vol 8, Issue 9, pN.PAG
- ISSN
2311-5637
- Publication type
Article
- DOI
10.3390/fermentation8090442