Lactic acid bacteria as a cell factory for the delivery of functional biomolecules and ingredients in cereal-based beverages: a review
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 …
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*
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269549
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