Role of probiotic Lactobacillus fermentum KKL1 in the preparation of a rice based fermented beverage

Bioresource Technology

Volumn 188, Issue , 2015, Pages 161-168

  Ghosh, Kuntal ^a   Ray, Mousumi ^a   Adak, Atanu ^a   Halder, Suman K ^a   Das, Arpan ^a   Jana, Arijit ^a   Vágvölgyi, Csaba ^c   Das Mohapatra, Pradeep K ^a   Pati, Bikas R ^a   Mondal, Keshab C ^a  

^a VIDYASAGAR UNIVERSITY   (India)

^b Mondal), Saswati   (India)

^c UNIVERSITY OF SZEGED   (Hungary)

Author keywords

Fermented beverage; Lactic acid bacteria; Malto oligosaccharides; Phytase; Probiotic

Indexed keywords

BACTERIA; BEVERAGES; ENZYMES; FERMENTATION; FREE RADICALS; OLIGOSACCHARIDES;

FERMENTED BEVERAGES; LACTIC ACID BACTERIA; MALTOOLIGOSACCHARIDES; PHYTASES; PROBIOTICS;

LACTIC ACID;

2,2-DIPHENYL-1-PICRYLHYDRAZYL; ACETIC ACID; AMYLASE; ANTIINFECTIVE AGENT; ANTIOXIDANT; BIPHENYL DERIVATIVE; CALCIUM; CARBOHYDRATE; FLAVONOID; GLUCAN 1,4 ALPHA GLUCOSIDASE; LACTIC ACID; MINERAL; PHENOL; PHYTASE; PICRIC ACID; PROBIOTIC AGENT; SCAVENGER; VITAMIN;

BEVERAGE; BIOREACTOR; CHEMISTRY; ENZYMOLOGY; FERMENTATION; FOOD CONTROL; LACTOBACILLUS FERMENTUM; MICROBIAL SENSITIVITY TEST; ORYZA; PH; PHYLOGENY;

6-PHYTASE; ACETIC ACID; ALPHA-AMYLASES; AMYLASES; ANTI-BACTERIAL AGENTS; ANTIOXIDANTS; BEVERAGES; BIOREACTORS; BIPHENYL COMPOUNDS; CALCIUM; CARBOHYDRATES; FERMENTATION; FLAVONOIDS; FOOD MICROBIOLOGY; FREE RADICAL SCAVENGERS; GLUCAN 1,4-ALPHA-GLUCOSIDASE; HYDROGEN-ION CONCENTRATION; LACTIC ACID; LACTOBACILLUS FERMENTUM; MICROBIAL SENSITIVITY TESTS; MINERALS; ORYZA; PHENOL; PHYLOGENY; PICRATES; PROBIOTICS; VITAMINS;

EID: 84939940185     PISSN: 09608524     EISSN: 18732976     Source Type: Journal    
DOI: 10.1016/j.biortech.2015.01.130     Document Type: Article

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