Investigation on “spontaneous fermentation” and the productivity of microbial exopolysaccharides by Lactobacillus plantarum and Pediococcus pentosaceus isolated from wheat bran sourdough

Author:

Abedfar Abbas,Hosseininezhad Marzieh,Sadeghi AlirezaORCID,Raeisi MojtabaORCID,Feizy Javad

Funder

Biotechnology Development Council of the Islamic Republic of Iran

Research Institute of Food Science and Technology

Publisher

Elsevier BV

Subject

Food Science

Reference44 articles.

1. Approved methods of the American association of cereal chemists, 11th, the St Paul;AACC International,2010

2. Exopolysaccharide and lactic acid bacteria: Perception, functionality and prospects;Bajpai;Bangladesh Journal of Pharmacology,2015

3. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay;Benzie;Analytical Biochemistry,1996

4. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford;Analytical Biochemistry,1976

5. Lactobacilli in sourdough fermentation;Corsetti;Food Research International,2007

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