Fermentation performance of lactic acid bacteria in different lupin substrates-influence and degradation ability of antinutritives and secondary plant metabolites-Reference-Cited by-同舟云学术

Fermentation performance of lactic acid bacteria in different lupin substrates-influence and degradation ability of antinutritives and secondary plant metabolites

Published:2015-09-04 Issue:4 Volume:119 Page:1075-1088
ISSN:1364-5072
Container-title:Journal of Applied Microbiology
language:en
Short-container-title:J Appl Microbiol

Author:

Fritsch C.¹,Vogel R. F.²,Toelstede S.¹

Affiliation:

1. Fraunhofer Institute for Process Engineering and Packaging IVV; Freising Germany

2. Technische Universität München; Technische Mikrobiologie Weihenstephan; Freising Germany

Funder

Fraunhofer ATTRACT Fellowhip “ProFerment”

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jam.12908/fullpdf

Reference57 articles.

1. Understanding the nutritional chemistry of lupin (Lupinus spp.) seed to improve livestock production efficiency;Barneveld;Nutr Res Rev,1999

2. Effect of lactic acid fermentation of lupine wholemeal on acrylamide content and quality characteristics of wheat-lupine bread;Bartkiene;Int J Food Sci Nutr,2013

3. Quantitative analysis of phytate globoids isolated from wheat bran and characterization of their sequential dephosphorylation by wheat phytase;Bohn;J Agric Food Chem,2007

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