Lactic Acid Bacteria and Fermentation of Cereals and Pseudocereals

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Lactic Acid Bacteria and Fermentation of Cereals and Pseudocereals
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The usage of lactic acid bacteria (LAB) in food as starters in fermentation technologies has a long tradition. Although the theorized idea of host‐friendly bacteria found in yoghurt has been formulated only over a century ago, both groups are widely used nowadays.

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