Saccharomyces cerevisiae and kluyveromyces marxianus cocultures allow reduction of fermentable oligo-, Di-, and monosaccharides and polyols levels in whole wheat bread

Journal of Agricultural and Food Chemistry

Volumn 65, Issue 39, 2017, Pages 8704-8713

  Struyf, Nore ^a,b   Laurent, Jitka ^a   Verspreet, Joran ^a   Verstrepen, Kevin J ^b   Courtin, Christophe M ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

^b UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Fermentation; FODMAPs; Inulinase; Invertase; Kluyveromyces marxianus; Saccharomyces cerevisiae; Wheat

Indexed keywords

ALCOHOLS; FERMENTATION; FOOD PRODUCTS; GLUCOSE; POLYOLS;

FODMAPS; INULINASE; INVERTASE; KLUYVEROMYCES MARXIANUS; WHEAT;

YEAST;

CARBOHYDRATE; DISACCHARIDE; FRUCTAN; GLYCOSIDASE; INULINASE; MONOSACCHARIDE; OLIGOSACCHARIDE; POLYMER; POLYOL;

ANALYSIS; BREAD; CHEMISTRY; COCULTURE; DIET; DIET THERAPY; FERMENTATION; IRRITABLE COLON; KLUYVEROMYCES; METABOLISM; MICROBIOLOGY; SACCHAROMYCES CEREVISIAE; WHEAT;

BREAD; COCULTURE TECHNIQUES; DIET; DISACCHARIDES; FERMENTATION; FRUCTANS; GLYCOSIDE HYDROLASES; IRRITABLE BOWEL SYNDROME; KLUYVEROMYCES; MONOSACCHARIDES; OLIGOSACCHARIDES; POLYMERS; SACCHAROMYCES CEREVISIAE; SUGARS; TRITICUM;

EID: 85032728046     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.7b02793     Document Type: Article

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