Screening and Application of Novel Homofermentative Lactic Acid Bacteria Results in Low-FODMAP Whole-Wheat Bread

FODMAPs are fermentable oligo-, di-, monosaccharides, and polyols. The application of homofermentative lactic acid bacteria (LAB) has been investigated as a promising approach for producing low-FODMAP whole-wheat bread. The low-FODMAP diet is recommended to treat irritable bowel syndrome (IBS). Whea...

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Hlavní autoři:	Małgorzata Borowska, Lilit Ispiryan, Emma Neylon, Aylin W. Sahin, Craig P. Murphy, Emanuele Zannini, Elke K. Arendt, Aidan Coffey
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2023-03-01
Edice:	Fermentation
Témata:	homofermentative lactic acid bacteria (LAB) sourdough whole-wheat bread FODMAP fructans FOS
On-line přístup:	https://www.mdpi.com/2311-5637/9/4/336
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