Fermentation of plant-based ingredients using lactic acid bacteria as an emerging alternative to dairy-based fermented products

A. Kyrylenko; C. Suthicharnbuncha; S. Jacobs; Herwig Bachmann; E.J. Smid; M.H.J. Wells-Bennik

Fermentation of plant-based ingredients using lactic acid bacteria as an emerging alternative to dairy-based fermented products

A. Kyrylenko, C. Suthicharnbuncha, S. Jacobs, Herwig Bachmann, E.J. Smid, M.H.J. Wells-Bennik

Research output: Chapter in Book/Report/Conference proceeding › Abstract

Original language	English
Title of host publication	FoodMicro 2022 Abstract Book
Subtitle of host publication	Next Generation Challenges in Food Microbiology
Publisher	ICFMH
Pages	12-12
Publication status	Published - 2022
Event	FoodMicro 2022 - 27th International ICFMH Conference: Next Generation Challenges in Food Microbiology - Megaron Athens International Conference Centre, Athens, Greece Duration: 28 Aug 2022 → 31 Aug 2022 http://foodmicro2022.com/

Conference/symposium

Conference/symposium	FoodMicro 2022 - 27th International ICFMH Conference
Country/Territory	Greece
City	Athens
Period	28/08/22 → 31/08/22
Internet address	http://foodmicro2022.com/

Access to Document

https://edepot.wur.nl/584338

Fermentation of plant-based ingredients using lactic acid bacteria as an emerging alternative to dairy-based fermented products
Kyrylenko, A. (Speaker)
29 Aug 2022
Activity: Talk/presentation/lecture › Oral presentation › Academic

Cite this

@inbook{37d50d64c42f49c6a05aa025ea1ad820,

title = "Fermentation of plant-based ingredients using lactic acid bacteria as an emerging alternative to dairy-based fermented products",

author = "A. Kyrylenko and C. Suthicharnbuncha and S. Jacobs and Herwig Bachmann and E.J. Smid and M.H.J. Wells-Bennik",

year = "2022",

language = "English",

pages = "12--12",

booktitle = "FoodMicro 2022 Abstract Book",

publisher = "ICFMH",

note = "FoodMicro 2022 - 27th International ICFMH Conference : Next Generation Challenges in Food Microbiology ; Conference date: 28-08-2022 Through 31-08-2022",

url = "http://foodmicro2022.com/",

}

Kyrylenko, A, Suthicharnbuncha, C, Jacobs, S, Bachmann, H, Smid, EJ & Wells-Bennik, MHJ 2022, Fermentation of plant-based ingredients using lactic acid bacteria as an emerging alternative to dairy-based fermented products. in FoodMicro 2022 Abstract Book: Next Generation Challenges in Food Microbiology. ICFMH, pp. 12-12, FoodMicro 2022 - 27th International ICFMH Conference, Athens, Greece, 28/08/22. <https://edepot.wur.nl/584338>

TY - CHAP

T1 - Fermentation of plant-based ingredients using lactic acid bacteria as an emerging alternative to dairy-based fermented products

AU - Kyrylenko, A.

AU - Suthicharnbuncha, C.

AU - Jacobs, S.

AU - Bachmann, Herwig

AU - Smid, E.J.

AU - Wells-Bennik, M.H.J.

PY - 2022

Y1 - 2022

M3 - Abstract

SP - 12

EP - 12

BT - FoodMicro 2022 Abstract Book

PB - ICFMH

T2 - FoodMicro 2022 - 27th International ICFMH Conference

Y2 - 28 August 2022 through 31 August 2022

ER -

Fermentation of plant-based ingredients using lactic acid bacteria as an emerging alternative to dairy-based fermented products

Conference/symposium

Access to Document

Activities

Fermentation of plant-based ingredients using lactic acid bacteria as an emerging alternative to dairy-based fermented products

Cite this