Use of mixed cultures for the fermentation of cereal-based substrates with potential probiotic properties

Process Biochemistry

Volumn 42, Issue 1, 2007, Pages 65-70

  Kedia, Gopal ^a   Wang, Ruohang ^a   Patel, Hemant ^a   Pandiella, Severino S ^a  

^a UNIVERSITY OF MANCHESTER   (United Kingdom)

Author keywords

Cereal; Fermentation; Lactobacillus; Mixed culture; Probiotic; Yeast

Indexed keywords

CARBOXYLIC ACIDS; FERMENTATION; FOOD PRODUCTS; MICROORGANISMS; PH EFFECTS; SUBSTRATES; YEAST;

CEREAL; CEREALCEREAL; FREE AMINO NITROGEN (FAN); LACTIC ACID; PROBIOTIC PROPERTIES;

CELL CULTURE;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS REUTERI;

EID: 33750943456     PISSN: 13595113     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.procbio.2006.07.011     Document Type: Article

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