Design of Bacterial Cultures in Fermented Functional Maize Product Formulation
In this work, the effect of single fermentation of maize mashes with Fresco DVS 1010 culture ( Lactococcus lactis ssp. lactis , Lactococcus lactis ssp. cremoris , and Streptococcus thermophilus ) was studied for 8 h (37°C) followed by a storage period of 21 days (6°C). Although milk is a typic...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2019-11-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
| Subjects: | |
| Online Access: | http://www.journalssystem.com/pjfns/Design-of-bacterial-cultures-in-fermented-functional-maize-product-formulation,112642,0,2.html |
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