[go: up one dir, main page]
More Web Proxy on the site http://driver.im/

Kedia et al., 2008 - Google Patents

Fermentability of whole oat flour, PeriTec flour and bran by Lactobacillus plantarum

Kedia et al., 2008

View PDF
Document ID
5006302874192818497
Author
Kedia G
Vázquez J
Pandiella S
Publication year
Publication venue
Journal of food engineering

External Links

Snippet

Whole oat flour obtained by hammer milling was fermented with Lactobacillus plantarum along with white flour and bran in order to compare the suitability of these substrates for the production of a probiotic beverage. The three substrates show a viable cell concentration at …
Continue reading at digital.csic.es (PDF) (other versions)

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICRO-ORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING OR MAINTAINING MICRO-ORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Micro-organisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving micro-organisms or compositions thereof; Processes of preparing or isolating a composition containing a micro-organism; Culture media therefor
    • C12N1/14—Fungi Culture media therefor
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICRO-ORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING OR MAINTAINING MICRO-ORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Micro-organisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving micro-organisms or compositions thereof; Processes of preparing or isolating a composition containing a micro-organism; Culture media therefor
    • C12N1/20—Bacteria; Culture media therefor

Similar Documents

Publication Publication Date Title
Kedia et al. Fermentability of whole oat flour, PeriTec flour and bran by Lactobacillus plantarum
Menezes et al. Probiotic potential, antioxidant activity, and phytase production of indigenous yeasts isolated from indigenous fermented foods
Xu et al. Probiotic potential and amylolytic properties of lactic acid bacteria isolated from Chinese fermented cereal foods
Alfonzo et al. Diversity and technological potential of lactic acid bacteria of wheat flours
Kedia et al. Use of mixed cultures for the fermentation of cereal-based substrates with potential probiotic properties
Plessas et al. Bread making using kefir grains as baker’s yeast
Koutinas et al. Whey valorisation: A complete and novel technology development for dairy industry starter culture production
Perricone et al. Technological characterization and probiotic traits of yeasts isolated from Altamura sourdough to select promising microorganisms as functional starter cultures for cereal-based products
Charalampopoulos et al. Growth studies of potentially probiotic lactic acid bacteria in cereal‐based substrates
Gupta et al. Process optimization for the development of a functional beverage based on lactic acid fermentation of oats
Kariluoto et al. Effects of yeasts and bacteria on the levels of folates in rye sourdoughs
Sekwati-Monang et al. Microbiological and chemical characterisation of ting, a sorghum-based sourdough product from Botswana
Sharma et al. Selection and evaluation of probiotic and functional characteristics of autochthonous lactic acid bacteria isolated from fermented wheat flour dough babroo
Verni et al. Wasted bread as substrate for the cultivation of starters for the food industry
Tou et al. Study through surveys and fermentation kinetics of the traditional processing of pearl millet (Pennisetum glaucum) into ben-saalga, a fermented gruel from Burkina Faso
Assanvo et al. Microflora of traditional starter made from cassava for “attiéké” production in Dabou (Côte d’Ivoire)
Sharma et al. Unstructured kinetic modeling of growth and lactic acid production by Lactobacillus plantarum NCDC 414 during fermentation of vegetable juices
Lu et al. Isolation, characterization and identification of lactic acid bacteria and yeasts from sour Mifen, a traditional fermented rice noodle from China
Antony et al. Microbial population and biochemical changes in fermenting finger millet (Eleusine coracana)
Charalampopoulos et al. Survival of human derived Lactobacillus plantarum in fermented cereal extracts during refrigerated storage
Korhola et al. Production of folate in oat bran fermentation by yeasts isolated from barley and diverse foods
de Olmos et al. Optimization of fermentation parameters to study the behavior of selected lactic cultures on soy solid state fermentation
Kedia et al. Evaluation of the fermentability of oat fractions obtained by debranning using lactic acid bacteria
Anvari et al. Optimisation of medium composition for probiotic biomass production using response surface methodology
Charalampopoulos et al. Modelling and validation of Lactobacillus plantarum fermentations in cereal-based media with different sugar concentrations and buffering capacities