Novel consortium of Klebsiella variicola and Lactobacillus species enhances the functional potential of fermented dairy products by increasing the availability of branched-chain amino acids and the amount of distinctive volatiles.
H Rosales-BravoH C Morales-TorresJ Vázquez-MartínezJ Molina-TorresV Olalde-PortugalLaila Pamela Partida-MartínezPublished in: Journal of applied microbiology (2017)
The identified consortium increases the functional potential of fermented dairy products.