Evaluation of peanut flour fermented with lactic acid bacteria as a probiotic food

Food Science and Technology International

Volumn 13, Issue 6, 2007, Pages 469-475

  Wang, N F ^a   Shi, Y H ^b   Sun, J ^a   Le, G W ^b  

^a BEIJING UNIVERSITY OF POSTS AND TELECOMMUNICATIONS   (China)

^b JIANGNAN UNIVERSITY   (China)

Author keywords

Fermentation; Gastrointestinal tolerance; Lactic acid bacteria; Peanut flour; Probiotics

Indexed keywords

BACTERIA; FOOD PROCESSING; HYDROLYSIS; LACTIC ACID; PROTEINS;

GASTROINTESTINAL TOLERANCE; LACTIC ACID BACTERIA; PEANUT FLOURS; PROBIOTIC FOOD;

FERMENTATION;

ARACHIS HYPOGAEA; BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; LACTOBACILLUS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS CASEI; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS PLANTARUM; MUS;

EID: 41149142437     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013208088370     Document Type: Article

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