Effect of substrate composition and inoculum on the fermentation kinetics and flavour compound profiles of potentially non-dairy probiotic formulations

LWT

Volumn 55, Issue 1, 2014, Pages 240-247

  Salmerón, Ivan ^a   Thomas, Keith ^b   Pandiella, Severino S ^a  

^a UNIVERSITY OF MANCHESTER   (United Kingdom)

^b UNIVERSITY OF SUNDERLAND   (United Kingdom)

Author keywords

Cereals; Fermented beverages; Lactic acid bacteria; Volatiles

Indexed keywords

BACILLI; BEVERAGES; CELL GROWTH; ENZYMES; FERMENTATION; FLAVOR COMPOUNDS; GROWTH KINETICS; LACTIC ACID;

CEREAL; FERMENTATION KINETICS; FERMENTED BEVERAGES; FUNCTIONAL PRODUCTS; INOCULA; LACTIC ACID BACTERIA; PROBIOTIC PRODUCTS; PROBIOTICS; SUBSTRATE COMPOSITION; VOLATILE;

SUBSTRATES;

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

EID: 84886290152     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.07.008     Document Type: Article

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