Mike Veigel
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View article: Selection of Bacillus spp. as fermentation cultures for production of plant-based cheese analogues
Selection of Bacillus spp. as fermentation cultures for production of plant-based cheese analogues Open
Bacillus species are beneficial fermentation microbes that exhibit useful technological traits including the expression of extracellular amylolytic and proteolytic enzymes and antimicrobial lipopeptides. In this study, strains of Bacillus …