Fermentation of plant-based milk alternatives for improved flavour and nutritional value.

Tangyu, Muzi; Muller, Jeroen; Bolten, Christoph J; Wittmann, Christoph

Tangyu, Muzi; Muller, Jeroen; Bolten, Christoph J; Wittmann, Christoph.

Afiliación

Tangyu M; Institute of Systems Biotechnology, Saarland University, Campus A1.5, 66123, Saarbrücken, Germany.
Muller J; Institute of Material Sciences, Department of Biology, Nestlé Research, Lausanne, Switzerland.
Bolten CJ; Institute of Material Sciences, Department of Biology, Nestlé Research, Lausanne, Switzerland.
Wittmann C; Institute of Systems Biotechnology, Saarland University, Campus A1.5, 66123, Saarbrücken, Germany. christoph.wittmann@uni-saarland.de.

Appl Microbiol Biotechnol ; 103(23-24): 9263-9275, 2019 Dec.

Article en En | MEDLINE | ID: mdl-31686143

Asunto(s)

Dieta Vegetariana; Fermentación; Sustitutos de la Leche; Valor Nutritivo; Aromatizantes; Lactobacillales/metabolismo; Prunus dulcis/química; Glycine max/química; Gusto

Palabras clave

Anti-nutrients; L-lysine; Lactic acid bacteria; Milk alternative; Mixed-culture; Nutrition; Plant processing; Plant-based; Soymilk; Synergistic; Systems biology; Vitamin

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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Dieta Vegetariana / Sustitutos de la Leche / Fermentación / Valor Nutritivo Idioma: En Revista: Appl Microbiol Biotechnol Año: 2019 Tipo del documento: Article País de afiliación: Alemania

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