Probiotic Lactic Acid Bacteria Fermentation Modulates the Bioactive Properties of Sprouted and Unsprouted Amaranth Seed

This study aims to investigate the functional and biochemical characteristics of sprouted and unsprouted red and black amaranth flours by fermentation with four probiotic strains (<i>Lactiplantibacillus plantarum</i> MIUG BL21, <i>Lactiplantibacillus pentosus</i> MIUG BL24, <i>Lacticaseibacillus rha...

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Номзүйн дэлгэрэнгүй

Үндсэн зохиолчид:	Mihaela Aida Vasile, Nicoleta Balan, Leontina Grigore-Gurgu, Gabriela Elena Bahrim, Mihaela Cotârleț
Формат:	Artigo
Хэл сонгох:	Inglês
Хэвлэсэн:	MDPI AG 2026-02-01
Цуврал:	Microorganisms
Нөхцлүүд:	red amaranth <i>Amaranthus cruentus</i> black amaranth <i>Amaranthus hypochondriacus</i> sprouting fermentation
Онлайн хандалт:	https://www.mdpi.com/2076-2607/14/2/340
Шошгууд:	Шошго нэмэх Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!