Fermentability of whole oat flour, PeriTec flour and bran by Lactobacillus plantarum

Gopal Kedia, J. A. Vazquez, S. Pandiella

Allbwn ymchwil: Cyfraniad at gyfnodolynErthygladolygiad gan gymheiriaid

Crynodeb

Whole oat flour obtained by hammer milling was fermented with Lactobacillus plantarum along with white flour and bran in order to compare the suitability of these substrates for the production of a probiotic beverage. The three substrates show a viable cell concentration at the end of fermentation above the minimum required in a probiotic product. The highest cell concentration was observed in white flour (9.16 Log10 CFU/mL) and the lowest in the bran sample (8.17 Log10 CFU/mL).
Iaith wreiddiolSaesneg
Tudalennau (o-i)246 - 249
Nifer y tudalennau3
CyfnodolynJournal of Food Engineering
Cyfrol89
Rhif cyhoeddi2
Dynodwyr Gwrthrych Digidol (DOIs)
StatwsCyhoeddwyd - 28 Ebr 2008

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