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Lukasz Krych

University of Copenhagen

Nørregade 10

Copenhagen, DK-1165

Denmark

  • University of Copenhagen

SCHOLARLY PAPERS

2

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116

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0

Scholarly Papers (2)

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1.

Enhancing the Sensory and Nutritional Properties of Faba Bean Protein Through Fermentation with Lactic Acid Bacteria and Bacillus Spp

Number of pages: 36 Posted: 21 Jul 2025
Nadja Larsen, Martin Griffin Henriksen, Christoph Crocoll, René Lametsch, Mahesha M. Poojary, Lukasz Krych, Mikael Agerlin Petersen and Lene Jespersen
University of Copenhagen - Department of Food Science, University of Copenhagen, University of Copenhagen, University of Copenhagen, University of Copenhagen, University of Copenhagen, University of Copenhagen and University of Copenhagen - Department of Food Science
Downloads 82 (809,932)

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Faba protein, fermentation, aroma compounds, amino acids, kokumi, vicine-convicine

2.

Metagenomic Analysis of 130 Years Old Danish Starter Culture Material Including Sequence Analysis of the Genome of a Lactococcus Cremoris Starter

Number of pages: 30 Posted: 05 Dec 2024
Pablo Atienza, Taya Tang, Bashir Aideh, Nathalia Brichet, Dennis Sandris Nielsen, Jorgen J. Leisner and Lukasz Krych
University of Copenhagen, University of Copenhagen, University of Copenhagen, University of Copenhagen, University of Copenhagen, University of Copenhagen and University of Copenhagen
Downloads 34 (1,263,436)

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Historical starter cultures, Nanopore sequencing, Microbiome, Lactococcus cremoris, Cutibacterium acnes, Functional gene mining