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Characterization of the microbial diversity in yacon spontaneous fermentation
The prebiotic fructooligosaccharides (FOS) content of yacon makes this root an attractive alternative for the supplementation of a variety of food products. The preservation of yacon by fermentation has been proposed as an alternative to increase the probiotic content of the root concomitantly with...
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| Publicado no: | Int J Food Microbiol |
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| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
2015
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4587664/ https://ncbi.nlm.nih.gov/pubmed/25777679 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.ijfoodmicro.2015.03.007 |
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