Study on New Probiotic Beverage of Germinated Highland Barley

Four probiotic strains were used to ferment germinated highland barley, and the <i>Lactobacillus acidophilus</i> and <i>Saccharomyces boulardii</i>, which exhibited the highest viability after fermentation, were selected. Subsequently, a response surface test was applied to identify taste-enhancing...

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Главные авторы:	Ruopu Xue, Qi Ma, Yingying Zhu, Jilin Dong, Ruiling Shen
Формат:	Artigo
Язык:	Inglês
Опубликовано:	MDPI AG 2026-03-01
Серии:	Applied Sciences
Предметы:	germinated highland barley mixed-culture fermentation stability probiotic-containing beverage
Online-ссылка:	https://www.mdpi.com/2076-3417/16/5/2490
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