Fermented drink elaborated with lactic acid bacteria isolated from chiapaneco traditional pozol

Fermented drink elaborated with lactic acid bacteria isolated from chiapaneco traditional pozol

One of the main residues in Chiapas comes from the cheese industry, whey, which contains high quality nutrients (lactose 4.5 %, soluble proteins 0.7 % and bioactive peptides). By containing optimum amounts of sugars, it is a good source for fermentation by means of lactic acid bacteria (LAB). In Chi...

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Dades bibliogràfiques
Autors principals:	Velázquez-López, Arturo, Covatzin-Jirón, David, Toledo-Meza, María Dolores, Vela-Gutiérrez, Gilber
Format:	Online
Idioma:	spa
Publicat:	Universidad Autónoma de Tamaulipas 2018
Accés en línia:	https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/871
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!

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