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Value‐added probiotic development by high‐solid fermentation of sweet potato with Saccharomyces boulardii
Controlled fermentation of Sweet potato (Ipomoea batatas) var. Beauregard by yeast, Saccharomyces boulardii (MAY 796) to enhance the nutritional value of sweet potato was investigated. An average 8.00 × 10(10) Colony Forming Units (CFU)/g of viable cells were obtained over 5‐day high‐solid fermentat...
Wedi'i Gadw mewn:
| Cyhoeddwyd yn: | Food Sci Nutr |
|---|---|
| Prif Awduron: | , , , , |
| Fformat: | Artigo |
| Iaith: | Inglês |
| Cyhoeddwyd: |
John Wiley and Sons Inc.
2016
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| Pynciau: | |
| Mynediad Ar-lein: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5448380/ https://ncbi.nlm.nih.gov/pubmed/28572951 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.441 |
| Tagiau: |
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