'Fermentation processes primarily roots' presentation slideshows

bacteria and fermentation

Lactic acid bacteria (LAB) or Lactobacillales are industrially important microbes used in a large variety of industrial processes such as food fermentation. Not only do LAB have great potentials for in situ production of fermented foods, but they also seem promising in metabolic engineering. Their contribution in fermentation processes primarily roots from the formation of lactic acid. Besides, LAB enhance other product characteristics such as flavor, texture and nutrition.

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