Utilization of Lactobacillus rhamnosus as probiotic adjunct culture for the development of tempeh

In this study, tempeh was developed using a probiotic culture of Lactobacillus rhamnosus adjunct culture. Purposely, soybean seeds were soaked overnight at room temperature and then boiled at 100°C for 10 to 15 min. The hot beans were then spread out in a thin layer and allowed to cool to room tempe...

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Hlavní autoři:	Naveed Ahmed, Muhammad Saeed, Aasma Asghar, Muhammad Abdullah Butt, Muhammad Afzaal, Farhan Saeed, Rizwan Wahab, Suliman Yousef Alomar, Asad Nawaz, Noor Akram, Degnet Teferi Asres
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Taylor & Francis Group 2024-12-01
Edice:	International Journal of Food Properties
Témata:	High-fat fried foods metabolic syndromes probiotic culture
On-line přístup:	https://www.tandfonline.com/doi/10.1080/10942912.2024.2398016
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