Physico-chemical and functional properties of the lao fermented bamboo shoots (Nor Mai Som) inoculated with potential probiotic bacteria, Pediococcus pentosaceus BBS1 and Lactiplantibacillus plantarum BBS13

Authors: Viengvilaiphone Botthoulath, Ida F. Dalmacio, Francisco B. Elegado

Source: Food Chemistry Advances, Vol 5, Iss , Pp 100803- (2024)

Subject Terms: Pediococcus pentosaceus BBS1, Lactiplantibacillus plantarum BBS13, Starter culture, Cyanide reduction, Nor mai som, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2772753X24001989; https://doaj.org/toc/2772-753X

Access URL: https://doaj.org/article/3bf85241e9d24982bcf1795404810220