Diversity of the metabolic profiles of a broad range of lactic acid bacteria in soy juice fermentation

Volume: 89, Pages: 103410 - 103410
Published: Aug 1, 2020
Abstract
This study explores the ability of lactic acid bacteria (LAB) to ferment soy juice. The ability of 276 LAB strains from 25 species to ferment the principal soy carbohydrates, sucrose, raffinose or stachyose was tested in synthetic media and a soy juice. Fermented soy juices (FSJs) were characterized for their odor. Selected FSJs were characterized by targeted metabolomics. All Streptococcus, 83% of Leuconostoc and Lactobacillus and 41% of...
Paper Details
Title
Diversity of the metabolic profiles of a broad range of lactic acid bacteria in soy juice fermentation
Published Date
Aug 1, 2020
Volume
89
Pages
103410 - 103410
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