Production of potentially probiotic beverages using single and mixed cereal substrates fermented with lactic acid bacteria cultures

Food Microbiology

Volumn 30, Issue 1, 2012, Pages 239-244

  Rathore, Sorbhi ^a   Salmerón, Ivan ^a   Pandiella, Severino S ^a  

^a UNIVERSITY OF MANCHESTER   (United Kingdom)

Author keywords

Cereals; Fermentation; Lactic acid bacteria; Mixed cereal substrates; Mixed cultures; Probiotic

Indexed keywords

PROBIOTIC AGENT;

ARTICLE; BACTERIAL COUNT; BEVERAGE; CEREAL; CHEMISTRY; FERMENTATION; FOOD CONTROL; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS PLANTARUM; METHODOLOGY; MICROBIOLOGY; PH;

BEVERAGES; CEREALS; COLONY COUNT, MICROBIAL; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS PLANTARUM; PROBIOTICS;

BACTERIA (MICROORGANISMS); HORDEUM; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS PLANTARUM;

EID: 84856028490     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2011.09.001     Document Type: Article

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