2017•LWTOpen access

Technological potential of Bifidobacterium aesculapii strains for fermented soymilk production

Francesca Patrignani, Monica Modesto, Samanta Michelini, Maria Cristina Sansosti, Diana Isabella Serrazanetti, Linnea Qvirist, Lorenzo Siroli, Lucia Camprini, Paola Mattarelli, Rosalba Lanciotti

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Key concepts: Fermentation, Starter, Food science, Lactose, Bifidobacterium, Strain (injury), Chemistry, Biology

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Technological potential of Bifidobacterium aesculapii strains for fermented soymilk production — Research Paper | ScholarLens