Effect of potentially probiotic lactic acid bacteria on the physicochemical composition and acceptance of fermented cereal beverages

Effect of potentially probiotic lactic acid bacteria on the physicochemical composition and acceptance of fermented cereal beverages

The physicochemical characteristics and acceptance of Lactobacilli-fermented cereal beverages individually inoculated with human derived Lactobacillus acidophilus NCIMB 8821, Lactobacillus plantarum NCIMB 8826, and Lactobacillus reuteri NCIMB 11951 were evaluated after 10 h of incubation at 37 °C. V...

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Bibliographic Details
Main Authors:	Ivan Salmerón, Keith Thomas, Severino S. Pandiella
Format:	Article
Language:	English
Published:	Elsevier 2015-05-01
Series:	Journal of Functional Foods
Subjects:	Fermented cereal beverages Lactobacilli Probiotic Acceptance PCA
Online Access:	http://www.sciencedirect.com/science/article/pii/S175646461500119X

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