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Effects of submerged liquid fermentation of Bacillus subtilis WX‐17 using okara as sole nutrient source on the composition of a potential probiotic beverage
This work aims to produce a functional probiotic beverage using okara as the sole nutrient source. Hence, okara was fermented with Bacillus subtilis WX‐17 in submerged liquid fermentation and the supernatant was tested. Metabolomic analysis showed that the nutritional profile of the beverage was enh...
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| Publicat a: | Food Sci Nutr |
|---|---|
| Autors principals: | , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
John Wiley and Sons Inc.
2020
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7382164/ https://ncbi.nlm.nih.gov/pubmed/32724576 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1541 |
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