Antagonistic lactic acid bacteria in association with Saccharomyces cerevisiae as starter cultures for standardization of sour cassava starch production

In order to improve cassava’s palatability and reduce its toxicity, this root is fermented and applied in foods, such as sour cassava starch used to prepare cheese bread and biscuits. This fermentation occurs spontaneously with lactic acid bacteria (LAB) and yeasts. However, it remains an empirical...

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Detalhes bibliográficos
Publicado no:J Food Sci Technol
Main Authors: Penido, Fernanda Corrêa Leal, de Oliveira Goulart, Carmen, Galvão, Yara Cristina Fidelis, Teixeira, Carolina Vasconcelos, de Oliveira, Roseane Batitucci Passos, Borelli, Beatriz Martins, Guimarães, Gabriele Moreira, Neumann, Elisabeth, Sande, Denise, de Araújo, Raquel Linhares Bello, Rosa, Carlos Augusto, Lacerda, Inayara Cristina Alves
Formato: Artigo
Idioma:Inglês
Publicado em: Springer India 2019
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Original Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC6706497/
https://ncbi.nlm.nih.gov/pubmed/31477968
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03864-w
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