Lactic acid bacteria as a cell factory for the delivery of functional biomolecules and ingredients in cereal-based beverages: a review

Clicks: 185
ID: 269549
2015
Free PDF
Article Quality & Performance Metrics
Overall Quality Improving Quality
0.0 /100
Combines engagement data with AI-assessed academic quality
AI Quality Assessment
Not analyzed
Abstract
In this review, we aim to describe the mechanisms by which LAB can fulfil the novel role of efficient cell factory for the production of functional biomolecules and food ingredients to enhance the quality of cereal-based beverages. LAB fermentation is a safe, economical, and traditional method of fo …
Reference Key
dm2015criticallactic Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Waters DM;Mauch A;Coffey A;Arendt EK;Zannini E;;
Journal critical reviews in food science and nutrition
Year 2015
DOI
DOI not found
URL
https://www.ncbi.nlm.nih.gov/pubmed/24915367
Keywords
National Center for Biotechnology Information NCBI NLM MEDLINE review pubmed abstract nih national institutes of health national library of medicine research support non-u.s. gov't edible grain / microbiology* pmid:24915367 doi:10.1080/10408398.2012.660251 deborah m waters alexander mauch emanuele zannini beverages / microbiology* fermentation* food microbiology / methods food preservation / methods* lactic acid / metabolism* lactobacillaceae / isolation & purification lactobacillaceae / metabolism*

Citations

No citations found. To add a citation, contact the admin at info@scimatic.org

Comments

No comments yet. Be the first to comment on this article.