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Solid State Fermentation for Foods and Beverages
book

Solid State Fermentation for Foods and Beverages

by Jian Chen, Yang Zhu
November 2013
Intermediate to advanced content levelIntermediate to advanced
408 pages
11h 38m
English
CRC Press
Content preview from Solid State Fermentation for Foods and Beverages
139
solid-statefermentedfoodofanimalorigin
acidophilus, Lactobacillus lactis, Lactobacillus casei, Lactobacillus sake,
Lactobacillus brevis, Lactobacillus curvatus, Lactobacillus büchneri,
Lactobacillus farciminis, Lactobacillus gayonii, Lactobacillus pentosus,
Lactobacillus fermentum, Lactobacillus paracasei, and Lactobacillus ver-
smoldensis (Rebecchi et al., 1998; Aymerich et al., 2003; Krockel
et al., 2003; Leroy et al., 2006; Zhao, 2008). It was reported that
Lactobacillus sake and Lactobacillus curvatus dominated the fermenta-
tion process (Rebecchi et al., 1998; Aymerich et al., 2003; Papamanoli
et al., 2003; Rantsiou et al., 2005; Leroy et al., 2006; Zhao, 2008).
e lactic acid bacteria are essential for high product quality. First,
they ...
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Publisher Resources

ISBN: 9781439844960