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Lactic Acid Fermentation to Re-cycle Apple By-Products for Wheat Bread Fortification
Apple by-products (ABP) underwent fermentation (48 h at 30°C, Fermented-ABP) with a selected binary culture of Weissella cibaria PEP23F and Saccharomyces cerevisiae AN6Y19. Compared to Raw-ABP and Chemically Acidified-ABP (CA-ABP), fermentation markedly increased the hydration properties of ABP. Fer...
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| Publicado no: | Front Microbiol |
|---|---|
| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Frontiers Media S.A.
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6851242/ https://ncbi.nlm.nih.gov/pubmed/31781070 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2019.02574 |
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