Hydrolysis of fatulence causing oligosaccharides by α‑D‑galactosidase of a probiotic lactobacillus plantarum MTCC 5422 in selected legume fours and elaboration of probiotic attributes in soy‑based fermented product

European Food Research and Technology

Volumn 239, Issue 1, 2014, Pages 99-115

  Roopashri, Arekal N ^a   Varadaraj, Mandyam C ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Lactobacillus plantarum; Legume fours; Probiotic soy curd; Raffinose; Stachyose; D galactosidase

Indexed keywords

BACILLI; BACILLUS CEREUS; BACTERIOLOGY; BUTYRIC ACID; ENZYMES; FATTY ACIDS; PROPIONIC ACID;

GALACTOSIDASES; LACTOBACILLUS PLANTARUM; LEGUME FOURS; PROBIOTICS; RAFFINOSE; STACHYOSE;

FOOD MICROBIOLOGY;

BACILLUS CEREUS; BACTERIA (MICROORGANISMS); LACTOBACILLUS PLANTARUM;

EID: 85027934709     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-014-2207-y     Document Type: Article

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