Angelica Cristina de Souza

L-Glutamic acid production by lactic acid bacteria from Brazilian fermented foods: screening, optimization, and probiotic-related properties of Limosilactobacillus fermentum CCMA 0205

L-Glutamic acid (L-Glu) is an amino acid of considerable industrial importance owing to its widespread application as a flavor enhancer and its increasing use in food biotechnology. The identification of novel microbial producers and the optimization of fermentation processes rem...