Molecular genetics for probiotic engineering: dissecting lactic acid bacteria: Trends in Microbiology
Impact of cooking and fermentation by lactic acid bacteria on phenolic profile of quinoa and buckwheat seeds - ScienceDirect
Advantages of traditional lactic acid bacteria fermentation of food in Africa | Semantic Scholar
Lactic Acid Fermentation | Detailed - YouTube
Potential of lactic acid bacteria to improve the fermentation and quality of coffee during on‐farm processing - Pereira - 2016 - International Journal of Food Science & Technology - Wiley Online Library
NMR-based Metabolomics Determines Beneficial Fermentation Characteristics of Lactic Acid Bacteria
Bioactivities and ACE-inhibitory peptides releasing potential of lactic acid bacteria in fermented soy milk | Food Production, Processing and Nutrition | Full Text
Whisky Science: Lactic acid bacteria
The Role of Yeast and Lactic Acid Bacteria in the Production of Fermented Beverages in South America | IntechOpen
Development of multifunctional bakery bioingredients and nutritional supplements by fermentation of cocultures of lactic acid bacteria and propionibacteria – Commission Technology Innovation & Industry – Laboratory of Food Biotechnology | ETH Zurich
Efficient d-lactic acid production by Lactobacillus delbrueckii subs
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PDF] Application of lactic acid bacteria in green biorefineries | Semantic Scholar
Lactic Acid Bacteria as Source of Functional Ingredients | IntechOpen
Influence of 4 lactic acid bacteria on the flavor profile of fermented apple juice - ScienceDirect
Frontiers | Metabolism Characteristics of Lactic Acid Bacteria and the Expanding Applications in Food Industry
Generalized scheme for the fermentation of glucose to lactic acid... | Download Scientific Diagram
Lactic Acid Bacteria Fermentation - Profacgen
Fermentation & Role of lactic acid bacteria - hmhub
Lactic Acid Bacteria
Fermentation | Free Full-Text | Multi-Product Lactic Acid Bacteria Fermentations: A Review
Lactic Acid Fermentation on Food | Encyclopedia MDPI
Antioxidant Activity of Isoflavone Aglycone from Fermented Black Soymilk Supplemented with Sucrose and Skim Milk Using Indonesian Indigenous Lactic Acid Bacteria | Applied Food Biotechnology
