Development of cereal‐based functional food using cereal‐mix substrate fermented with probiotic strain – Pichia kudriavzevii OG32

Probiotic strains contribute to the functionality of foods during fermentation. In this present work, cereal‐mix was fermented with probiotic Pichia kudriavzevii OG32. Selected fermentation parameters and functional properties of the product were determined. The growth of Pichia kudriavzevii OG32 wa...

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Kaydedildi:
Detaylı Bibliyografya
Yayımlandı:Food Sci Nutr
Asıl Yazarlar: Ogunremi, Omotade R., Agrawal, Renu, Sanni, Abiodun I.
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: John Wiley and Sons Inc. 2015
Konular:
Original Research
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC4708658/
https://ncbi.nlm.nih.gov/pubmed/26788290
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.239
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