Fermentation of Wheat Bran and Whey Permeate by Mono-Cultures of Lacticaseibacillus rhamnosus Strains and Co-culture With Yeast Enhances Bioactive Properties

Overview of attention for article published in Frontiers in Bioengineering and Biotechnology, August 2020

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New Research: Fermentation of Wheat Bran and Whey Permeate by Mono-Cultures of Lacticaseibacillus rhamnosus Strains and Co-culture With Yeast Enhances Bioactive Properties: The aim of this work was to obtain a bioingredient (BI)… https://t.co/fyMDJsmGIs #b

08 Aug 2020

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