Lactic Acid Bacteria in Fermented Foods
<p>Lactic acid bacteria (LAB) are core functional microorganisms in fermented foods worldwide, playing pivotal roles in flavor formation, food preservation, and nutritional enhancement. This chapter provides a systematic overview of LAB’s metabolic contributions, including the production of or...
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| Autores principales: | , , , , |
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| Formato: | Capítulo de libro |
| Lenguaje: | inglés |
| Publicado: |
IntechOpen
2026
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| Materias: | |
| Acceso en línea: | https://www.intechopen.com/chapters/1237792 |
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