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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...
Αποθηκεύτηκε σε:
| Τόπος έκδοσης: | Food Sci Nutr |
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| Κύριοι συγγραφείς: | , , , , |
| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
John Wiley and Sons Inc.
2016
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| Θέματα: | |
| Διαθέσιμο Online: | 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 |
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