Lactic Fermentation of Cereal Flour: Feasibility Tests on Rice, Oat and Wheat

Lactic Fermentation of Cereal Flour: Feasibility Tests on Rice, Oat and Wheat

Background and objective: Consumers show increasing interests in probiotic foods and lactic acid fermentations. Cereal flour, can be a good fermentable substrate due to its prebiotic nature; from which, synbiotic products can be prepared. The aim of the current study was to investigate if three vari...

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Bibliographic Details
Main Authors: Marianna Gallo, Federica Nigro, Francesca Passannanti, Dana Salameh, Paola Schiattarella, Andrea Budelli, Roberto Nigro
Format: Article
Language:English
Published: Shahid Behehsti University of Medical Sciences 2019-06-01
Series:Applied Food Biotechnology
Subjects:
▪ Cereal flour ▪ Lactic fermentation ▪ Lactobacillus paracasei CBA L74 ▪ Probiotics
Online Access:http://journals.sbmu.ac.ir/afb/article/view/24299

Internet

http://journals.sbmu.ac.ir/afb/article/view/24299

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