Function-Driven Design of Lactic Acid Bacteria Co-cultures to Produce New Fermented Food Associating Milk and Lupin.
amino acids
carbohydrates
closely related phenotypes
co-culture
fermented products
lactic acid bacteria
mixed animal-legume resources
peptides
Journal
Frontiers in microbiology
ISSN: 1664-302X
Titre abrégé: Front Microbiol
Pays: Switzerland
ID NLM: 101548977
Informations de publication
Date de publication:
2020
2020
Historique:
received:
16
07
2020
accepted:
13
10
2020
entrez:
17
12
2020
pubmed:
18
12
2020
medline:
18
12
2020
Statut:
epublish
Résumé
Designing bacterial co-cultures adapted to ferment mixes of vegetal and animal resources for food diversification and sustainability is becoming a challenge. Among bacteria used in food fermentation, lactic acid bacteria (LAB) are good candidates, as they are used as starter or adjunct in numerous fermented foods, where they allow preservation, enhanced digestibility, and improved flavor. We developed here a strategy to design LAB co-cultures able to ferment a new food made of bovine milk and lupin flour, consisting in: (i)
Identifiants
pubmed: 33329449
doi: 10.3389/fmicb.2020.584163
pmc: PMC7717992
doi:
Types de publication
Journal Article
Langues
eng
Pagination
584163Informations de copyright
Copyright © 2020 Canon, Mariadassou, Maillard, Falentin, Parayre, Madec, Valence, Henry, Laroute, Daveran-Mingot, Cocaign-Bousquet, Thierry and Gagnaire.
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