Evaluation of the fermentability of oat fractions obtained by debranning using lactic acid bacteria

Journal of Applied Microbiology

Volumn 105, Issue 4, 2008, Pages 1227-1237

  Kedia, G ^a   Vazquez J A ^a,b   Pandiella, S S ^a  

^a UNIVERSITY OF MANCHESTER   (United Kingdom)

^b INSTITUTO DE INVESTIGACIONES MARINAS   (Spain)

Author keywords

Cereal; Debranning; Fermentation; Lactobacillus; Prebiotic; Probiotic; Unstructured mathematical model

Indexed keywords

BACTERIA; CELL CULTURE; CELL PROLIFERATION; GRAIN (AGRICULTURAL PRODUCT); GROWTH KINETICS; LACTIC ACID; POPULATION STATISTICS; SUBSTRATES;

CEREAL; DEBRANNING; FERMENTABILITY; GLUCANS; LACTIC ACID BACTERIA; LACTIC ACID PRODUCTION; LACTOBACILLUS; PREBIOTICS; PROBIOTICS; UNSTRUCTURED MATHEMATICAL MODEL;

FERMENTATION;

BETA GLUCAN;

BACTERIUM; CEREAL; CONCENTRATION (COMPOSITION); FERMENTATION; NUMERICAL MODEL; PROBIOTICS;

ARTICLE; BACTERIAL CELL; BACTERIAL GROWTH; BACTERIAL METABOLISM; BACTERIAL STRAIN; CELL GROWTH; CELL POPULATION; CONTROLLED STUDY; FERMENTATION MEDIUM; FERMENTATION TECHNIQUE; LACTIC ACID BACTERIUM; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS CASEI; LACTOBACILLUS PLANTARUM; LACTOBACILLUS REUTERI; MATHEMATICAL MODEL; NONHUMAN; OAT;

LACTOBACILLUS;

EID: 52049116101     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2008.03864.x     Document Type: Article

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