Safety evaluation of Weissella confusa SY628 and the effect of its fermentation on the taste and quality of soy yogurt
In the global context, the demand for sustainable protein sources is rising, spotlighting plant—based foods, especially legume products. Fermentation is crucial in developing these foods, as it reduces anti—nutritional factors and improves flavor. But the available fermentation strains for plant—bas...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2025-05-01
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| Series: | Frontiers in Microbiology |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fmicb.2025.1567399/full |
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