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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书目详细资料
Main Authors:	Velázquez-López, Arturo, Covatzin-Jirón, David, Toledo-Meza, María Dolores, Vela-Gutiérrez, Gilber
格式:	Online
语言:	spa
出版:	Universidad Autónoma de Tamaulipas 2018
在线阅读:	https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/871
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