Selection of Lactobacillus Strains for Functional Whey-Based Beverage Production
Selection of Lactobacillus Strains for Functional Whey-Based Beverage Production is a scholarly work, published in 2012 in ''Journal of food science and engineering''. The main subjects of the publication include fructan, biochemical engineering, selection (genetic algorithm), business, economic production, biotechnology, food science, Lactobacillus, biology, and probiotics. The strains showed remarkable differences in cell number and sensory properties, which were particularly useful in the selection.