Rajendran, S.; Khomenko, L.; Silcock, P.; Betta, E.; Pedrotti, M.; Biasioli, F.; Bremer, P.
(MDPI, 2024)
Lactic acid bacteria (LAB) fermentation is a viable approach for producing plant-
based flavour compounds; however, little is understood about the impact of different LAB strains
and medium compositions on the production ...