Physico-chemical and functional properties of the lao fermented bamboo shoots (Nor Mai Som) inoculated with potential probiotic bacteria, Pediococcus pentosaceus BBS1 and Lactiplantibacillus plantarum BBS13
Pediococcus pentosaceus BBS1 and Lactiplantibacillus plantarum BBS13 strains were used as starter cultures in Nor mai som fermentation, to determine their physiochemical action, changes in their population, and in reducing cyanide compounds.When BBS1 and BBS13 were added to the fermentation set-ups,...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-12-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X24001989 |
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