Evaluation of the fermentation potential of lactic acid bacteria isolated from herbs, fruits and vegetables as starter cultures in nut-based milk alternatives
In this study, we screened 593 lactic acid bacteria (LAB) isolates from herbs, fruits and vegetables for their ability to acidify an almond-based milk alternative. The majority of the strongest acidifying plant-based isolates were identified as Lactococcus lactis, which were found to lower the pH of almond milk faster than dairy yoghurt cultures. Whole genome sequencing (WGS) of 18 plant-based Lc. lactis isolates revealed the presence of sucrose utilisation genes (sacR, sacA, sacB and sacK) in the strongly acidifying strains (n = 17), which were absent in one non-acidifying strain. To confirm the importance of Lc. lactis s...
Source: Food Microbiology - March 11, 2023 Category: Food Science Authors: Wenkang Huang Anran Dong Huong Thi Pham Cailtin Zhou Zhaotong Huo Anders Peter W ätjen Sangeeta Prakash Claus Heiner Bang-Berthelsen Mark S Turner Source Type: research
Evaluation of the fermentation potential of lactic acid bacteria isolated from herbs, fruits and vegetables as starter cultures in nut-based milk alternatives
In this study, we screened 593 lactic acid bacteria (LAB) isolates from herbs, fruits and vegetables for their ability to acidify an almond-based milk alternative. The majority of the strongest acidifying plant-based isolates were identified as Lactococcus lactis, which were found to lower the pH of almond milk faster than dairy yoghurt cultures. Whole genome sequencing (WGS) of 18 plant-based Lc. lactis isolates revealed the presence of sucrose utilisation genes (sacR, sacA, sacB and sacK) in the strongly acidifying strains (n = 17), which were absent in one non-acidifying strain. To confirm the importance of Lc. lactis s...
Source: Food Microbiology - March 11, 2023 Category: Food Science Authors: Wenkang Huang Anran Dong Huong Thi Pham Cailtin Zhou Zhaotong Huo Anders Peter W ätjen Sangeeta Prakash Claus Heiner Bang-Berthelsen Mark S Turner Source Type: research
Evaluation of the fermentation potential of lactic acid bacteria isolated from herbs, fruits and vegetables as starter cultures in nut-based milk alternatives
In this study, we screened 593 lactic acid bacteria (LAB) isolates from herbs, fruits and vegetables for their ability to acidify an almond-based milk alternative. The majority of the strongest acidifying plant-based isolates were identified as Lactococcus lactis, which were found to lower the pH of almond milk faster than dairy yoghurt cultures. Whole genome sequencing (WGS) of 18 plant-based Lc. lactis isolates revealed the presence of sucrose utilisation genes (sacR, sacA, sacB and sacK) in the strongly acidifying strains (n = 17), which were absent in one non-acidifying strain. To confirm the importance of Lc. lactis s...
Source: Food Microbiology - March 11, 2023 Category: Food Science Authors: Wenkang Huang Anran Dong Huong Thi Pham Cailtin Zhou Zhaotong Huo Anders Peter W ätjen Sangeeta Prakash Claus Heiner Bang-Berthelsen Mark S Turner Source Type: research
Evaluation of the fermentation potential of lactic acid bacteria isolated from herbs, fruits and vegetables as starter cultures in nut-based milk alternatives
In this study, we screened 593 lactic acid bacteria (LAB) isolates from herbs, fruits and vegetables for their ability to acidify an almond-based milk alternative. The majority of the strongest acidifying plant-based isolates were identified as Lactococcus lactis, which were found to lower the pH of almond milk faster than dairy yoghurt cultures. Whole genome sequencing (WGS) of 18 plant-based Lc. lactis isolates revealed the presence of sucrose utilisation genes (sacR, sacA, sacB and sacK) in the strongly acidifying strains (n = 17), which were absent in one non-acidifying strain. To confirm the importance of Lc. lactis s...
Source: Food Microbiology - March 11, 2023 Category: Food Science Authors: Wenkang Huang Anran Dong Huong Thi Pham Cailtin Zhou Zhaotong Huo Anders Peter W ätjen Sangeeta Prakash Claus Heiner Bang-Berthelsen Mark S Turner Source Type: research
Evaluation of the fermentation potential of lactic acid bacteria isolated from herbs, fruits and vegetables as starter cultures in nut-based milk alternatives
In this study, we screened 593 lactic acid bacteria (LAB) isolates from herbs, fruits and vegetables for their ability to acidify an almond-based milk alternative. The majority of the strongest acidifying plant-based isolates were identified as Lactococcus lactis, which were found to lower the pH of almond milk faster than dairy yoghurt cultures. Whole genome sequencing (WGS) of 18 plant-based Lc. lactis isolates revealed the presence of sucrose utilisation genes (sacR, sacA, sacB and sacK) in the strongly acidifying strains (n = 17), which were absent in one non-acidifying strain. To confirm the importance of Lc. lactis s...
Source: Food Microbiology - March 11, 2023 Category: Food Science Authors: Wenkang Huang Anran Dong Huong Thi Pham Cailtin Zhou Zhaotong Huo Anders Peter W ätjen Sangeeta Prakash Claus Heiner Bang-Berthelsen Mark S Turner Source Type: research
Evaluation of the fermentation potential of lactic acid bacteria isolated from herbs, fruits and vegetables as starter cultures in nut-based milk alternatives
In this study, we screened 593 lactic acid bacteria (LAB) isolates from herbs, fruits and vegetables for their ability to acidify an almond-based milk alternative. The majority of the strongest acidifying plant-based isolates were identified as Lactococcus lactis, which were found to lower the pH of almond milk faster than dairy yoghurt cultures. Whole genome sequencing (WGS) of 18 plant-based Lc. lactis isolates revealed the presence of sucrose utilisation genes (sacR, sacA, sacB and sacK) in the strongly acidifying strains (n = 17), which were absent in one non-acidifying strain. To confirm the importance of Lc. lactis s...
Source: Food Microbiology - March 11, 2023 Category: Food Science Authors: Wenkang Huang Anran Dong Huong Thi Pham Cailtin Zhou Zhaotong Huo Anders Peter W ätjen Sangeeta Prakash Claus Heiner Bang-Berthelsen Mark S Turner Source Type: research
Evaluation of the fermentation potential of lactic acid bacteria isolated from herbs, fruits and vegetables as starter cultures in nut-based milk alternatives
In this study, we screened 593 lactic acid bacteria (LAB) isolates from herbs, fruits and vegetables for their ability to acidify an almond-based milk alternative. The majority of the strongest acidifying plant-based isolates were identified as Lactococcus lactis, which were found to lower the pH of almond milk faster than dairy yoghurt cultures. Whole genome sequencing (WGS) of 18 plant-based Lc. lactis isolates revealed the presence of sucrose utilisation genes (sacR, sacA, sacB and sacK) in the strongly acidifying strains (n = 17), which were absent in one non-acidifying strain. To confirm the importance of Lc. lactis s...
Source: Food Microbiology - March 11, 2023 Category: Food Science Authors: Wenkang Huang Anran Dong Huong Thi Pham Cailtin Zhou Zhaotong Huo Anders Peter W ätjen Sangeeta Prakash Claus Heiner Bang-Berthelsen Mark S Turner Source Type: research
Evaluation of the fermentation potential of lactic acid bacteria isolated from herbs, fruits and vegetables as starter cultures in nut-based milk alternatives
In this study, we screened 593 lactic acid bacteria (LAB) isolates from herbs, fruits and vegetables for their ability to acidify an almond-based milk alternative. The majority of the strongest acidifying plant-based isolates were identified as Lactococcus lactis, which were found to lower the pH of almond milk faster than dairy yoghurt cultures. Whole genome sequencing (WGS) of 18 plant-based Lc. lactis isolates revealed the presence of sucrose utilisation genes (sacR, sacA, sacB and sacK) in the strongly acidifying strains (n = 17), which were absent in one non-acidifying strain. To confirm the importance of Lc. lactis s...
Source: Food Microbiology - March 11, 2023 Category: Food Science Authors: Wenkang Huang Anran Dong Huong Thi Pham Cailtin Zhou Zhaotong Huo Anders Peter W ätjen Sangeeta Prakash Claus Heiner Bang-Berthelsen Mark S Turner Source Type: research
Evaluation of the fermentation potential of lactic acid bacteria isolated from herbs, fruits and vegetables as starter cultures in nut-based milk alternatives
In this study, we screened 593 lactic acid bacteria (LAB) isolates from herbs, fruits and vegetables for their ability to acidify an almond-based milk alternative. The majority of the strongest acidifying plant-based isolates were identified as Lactococcus lactis, which were found to lower the pH of almond milk faster than dairy yoghurt cultures. Whole genome sequencing (WGS) of 18 plant-based Lc. lactis isolates revealed the presence of sucrose utilisation genes (sacR, sacA, sacB and sacK) in the strongly acidifying strains (n = 17), which were absent in one non-acidifying strain. To confirm the importance of Lc. lactis s...
Source: Food Microbiology - March 11, 2023 Category: Food Science Authors: Wenkang Huang Anran Dong Huong Thi Pham Cailtin Zhou Zhaotong Huo Anders Peter W ätjen Sangeeta Prakash Claus Heiner Bang-Berthelsen Mark S Turner Source Type: research
Evaluation of the fermentation potential of lactic acid bacteria isolated from herbs, fruits and vegetables as starter cultures in nut-based milk alternatives
In this study, we screened 593 lactic acid bacteria (LAB) isolates from herbs, fruits and vegetables for their ability to acidify an almond-based milk alternative. The majority of the strongest acidifying plant-based isolates were identified as Lactococcus lactis, which were found to lower the pH of almond milk faster than dairy yoghurt cultures. Whole genome sequencing (WGS) of 18 plant-based Lc. lactis isolates revealed the presence of sucrose utilisation genes (sacR, sacA, sacB and sacK) in the strongly acidifying strains (n = 17), which were absent in one non-acidifying strain. To confirm the importance of Lc. lactis s...
Source: Food Microbiology - March 11, 2023 Category: Food Science Authors: Wenkang Huang Anran Dong Huong Thi Pham Cailtin Zhou Zhaotong Huo Anders Peter W ätjen Sangeeta Prakash Claus Heiner Bang-Berthelsen Mark S Turner Source Type: research
Evaluation of the fermentation potential of lactic acid bacteria isolated from herbs, fruits and vegetables as starter cultures in nut-based milk alternatives
In this study, we screened 593 lactic acid bacteria (LAB) isolates from herbs, fruits and vegetables for their ability to acidify an almond-based milk alternative. The majority of the strongest acidifying plant-based isolates were identified as Lactococcus lactis, which were found to lower the pH of almond milk faster than dairy yoghurt cultures. Whole genome sequencing (WGS) of 18 plant-based Lc. lactis isolates revealed the presence of sucrose utilisation genes (sacR, sacA, sacB and sacK) in the strongly acidifying strains (n = 17), which were absent in one non-acidifying strain. To confirm the importance of Lc. lactis s...
Source: Food Microbiology - March 11, 2023 Category: Food Science Authors: Wenkang Huang Anran Dong Huong Thi Pham Cailtin Zhou Zhaotong Huo Anders Peter W ätjen Sangeeta Prakash Claus Heiner Bang-Berthelsen Mark S Turner Source Type: research
Evaluation of the fermentation potential of lactic acid bacteria isolated from herbs, fruits and vegetables as starter cultures in nut-based milk alternatives
In this study, we screened 593 lactic acid bacteria (LAB) isolates from herbs, fruits and vegetables for their ability to acidify an almond-based milk alternative. The majority of the strongest acidifying plant-based isolates were identified as Lactococcus lactis, which were found to lower the pH of almond milk faster than dairy yoghurt cultures. Whole genome sequencing (WGS) of 18 plant-based Lc. lactis isolates revealed the presence of sucrose utilisation genes (sacR, sacA, sacB and sacK) in the strongly acidifying strains (n = 17), which were absent in one non-acidifying strain. To confirm the importance of Lc. lactis s...
Source: Food Microbiology - March 11, 2023 Category: Food Science Authors: Wenkang Huang Anran Dong Huong Thi Pham Cailtin Zhou Zhaotong Huo Anders Peter W ätjen Sangeeta Prakash Claus Heiner Bang-Berthelsen Mark S Turner Source Type: research
Evaluation of the fermentation potential of lactic acid bacteria isolated from herbs, fruits and vegetables as starter cultures in nut-based milk alternatives
In this study, we screened 593 lactic acid bacteria (LAB) isolates from herbs, fruits and vegetables for their ability to acidify an almond-based milk alternative. The majority of the strongest acidifying plant-based isolates were identified as Lactococcus lactis, which were found to lower the pH of almond milk faster than dairy yoghurt cultures. Whole genome sequencing (WGS) of 18 plant-based Lc. lactis isolates revealed the presence of sucrose utilisation genes (sacR, sacA, sacB and sacK) in the strongly acidifying strains (n = 17), which were absent in one non-acidifying strain. To confirm the importance of Lc. lactis s...
Source: Food Microbiology - March 11, 2023 Category: Food Science Authors: Wenkang Huang Anran Dong Huong Thi Pham Cailtin Zhou Zhaotong Huo Anders Peter W ätjen Sangeeta Prakash Claus Heiner Bang-Berthelsen Mark S Turner Source Type: research
Evaluation of the fermentation potential of lactic acid bacteria isolated from herbs, fruits and vegetables as starter cultures in nut-based milk alternatives
In this study, we screened 593 lactic acid bacteria (LAB) isolates from herbs, fruits and vegetables for their ability to acidify an almond-based milk alternative. The majority of the strongest acidifying plant-based isolates were identified as Lactococcus lactis, which were found to lower the pH of almond milk faster than dairy yoghurt cultures. Whole genome sequencing (WGS) of 18 plant-based Lc. lactis isolates revealed the presence of sucrose utilisation genes (sacR, sacA, sacB and sacK) in the strongly acidifying strains (n = 17), which were absent in one non-acidifying strain. To confirm the importance of Lc. lactis s...
Source: Food Microbiology - March 11, 2023 Category: Food Science Authors: Wenkang Huang Anran Dong Huong Thi Pham Cailtin Zhou Zhaotong Huo Anders Peter W ätjen Sangeeta Prakash Claus Heiner Bang-Berthelsen Mark S Turner Source Type: research
Evaluation of the fermentation potential of lactic acid bacteria isolated from herbs, fruits and vegetables as starter cultures in nut-based milk alternatives
In this study, we screened 593 lactic acid bacteria (LAB) isolates from herbs, fruits and vegetables for their ability to acidify an almond-based milk alternative. The majority of the strongest acidifying plant-based isolates were identified as Lactococcus lactis, which were found to lower the pH of almond milk faster than dairy yoghurt cultures. Whole genome sequencing (WGS) of 18 plant-based Lc. lactis isolates revealed the presence of sucrose utilisation genes (sacR, sacA, sacB and sacK) in the strongly acidifying strains (n = 17), which were absent in one non-acidifying strain. To confirm the importance of Lc. lactis s...
Source: Food Microbiology - March 11, 2023 Category: Food Science Authors: Wenkang Huang Anran Dong Huong Thi Pham Cailtin Zhou Zhaotong Huo Anders Peter W ätjen Sangeeta Prakash Claus Heiner Bang-Berthelsen Mark S Turner Source Type: research
