Metabolite changes during natural and lactic acid bacteria fermentations in pastes of soybeans and soybean–maize blends

The effect of natural and lactic acid bacteria (LAB) fermentation processes on metabolite changes in pastes of soybeans and soybean–maize blends was studied. Pastes composed of 100% soybeans, 90% soybeans and 10% maize, and 75% soybeans and 25% maize were naturally fermented (NFP), and were fermente...

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Bibliographic Details
Published in:Food Sci Nutr
Main Authors: Ng'ong'ola-Manani, Tinna Austen, Østlie, Hilde Marit, Mwangwela, Agnes Mbachi, Wicklund, Trude
Format: Artigo
Language:Inglês
Published: BlackWell Publishing Ltd 2014
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Original Research
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC4256583/
https://ncbi.nlm.nih.gov/pubmed/25493196
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.171
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