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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| Main Authors: | , , , |
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| Format: | Online |
| Language: | spa |
| Published: |
Universidad Autónoma de Tamaulipas
2018
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| Online Access: | https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/871 |
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