Fermentation adaptability of three probiotic Lactobacillus strains to oat, germinated oat and malted oat substrates

Letters in Applied Microbiology

Volumn 59, Issue 4, 2014, Pages 449-456

  Herrera Ponce, A ^a   Nevarez Morillon G ^a   Ortega Rivas E ^a   Perez Vega S ^a   Salmeron I ^a  

^a UNIVERSIDAD AUTÓNOMA DE CHIHUAHUA   (Mexico)

Author keywords

Fermentation; Germination; Lactic acid bacteria; Malting; Oat substrates; Probiotic

Indexed keywords

BACILLI; CULTIVATION; FERMENTATION; GROWTH KINETICS; KINETICS; LACTIC ACID; PROTEINS; SUBSTRATES;

INOCULUM LEVEL; LACTIC ACID BACTERIA; LACTOBACILLUS CASEI; MALTING; OAT SUBSTRATE; PROBIOTIC CULTURES; PROBIOTIC LACTOBACILLI; PROBIOTICS; SIMPLE++; SUBSTRATE CONCENTRATIONS;

GERMINATION;

BACTERIUM; CEREAL; FERMENTATION; GERMINATION; GROWTH RATE; PROBIOTICS; REACTION KINETICS; VIABILITY;

ARTICLE; FERMENTATION; LACTOBACILLUS; NONHUMAN; OAT; GERMINATION; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS CASEI; LACTOBACILLUS RHAMNOSUS; METABOLISM; PHYSIOLOGY;

AVENA; LACTOBACILLUS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS CASEI; LACTOBACILLUS RHAMNOSUS;

PROBIOTIC AGENT;

AVENA SATIVA; FERMENTATION; GERMINATION; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS CASEI; LACTOBACILLUS RHAMNOSUS; PROBIOTICS;

EID: 84921632424     PISSN: 02668254     EISSN: 1472765X     Source Type: Journal    
DOI: 10.1111/lam.12302     Document Type: Article

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