Co-culture fermentation of peanut-soy milk for the development of a novel functional beverage

International Journal of Food Microbiology

Volumn 186, Issue , 2014, Pages 32-41

  Santos, Claudia Cristina Auler do Amaral ^a   Libeck, Bárbara da Silva ^a   Schwan, Rosane Freitas ^a  

^a FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

Author keywords

Functional beverage; Lactic acid bacteria; Peanut milk; Soymilk; Vegetable fermentation; Yeasts

Indexed keywords

AMINO ACID; LACTIC ACID; PROBIOTIC AGENT;

ARTICLE; BACTERIAL GROWTH; BACTERIAL STRAIN; BEVERAGE; COCULTURE; CONTROLLED STUDY; FERMENTATION; FUNCTIONAL FOOD; INOCULATION; LACTIC ACID BACTERIUM; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS BULGARICUS; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS RHAMNOSUS; LACTOCOCCUS LACTIS; NONHUMAN; PEANUT; PEDIOCOCCUS ACIDILACTICI; PH; SACCHAROMYCES CEREVISIAE; SOYBEAN MILK; STARTER CULTURE;

FUNCTIONAL BEVERAGE; LACTIC ACID BACTERIA; PEANUT MILK; SOYMILK; VEGETABLE FERMENTATION; YEASTS;

AMINO ACIDS; ARACHIS HYPOGAEA; BEVERAGES; CARBOHYDRATE METABOLISM; COCULTURE TECHNIQUES; FERMENTATION; LACTOBACILLUS ACIDOPHILUS; PEDIOCOCCUS; PROBIOTICS; SACCHAROMYCES CEREVISIAE; SOY MILK;

EID: 84903550678     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2014.06.011     Document Type: Article

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