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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Bibliografske podrobnosti
Main Authors:	Velázquez-López, Arturo, Covatzin-Jirón, David, Toledo-Meza, María Dolores, Vela-Gutiérrez, Gilber
Format:	Online
Jezik:	spa
Izdano:	Universidad Autónoma de Tamaulipas 2018
Online dostop:	https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/871
Oznake:	Označite Brez oznak, prvi označite!

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