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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...
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| 出版年: | Food Sci Nutr |
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| 主要な著者: | , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
John Wiley and Sons Inc.
2016
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| 主題: | |
| オンライン･アクセス: | 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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