Determination of probiotic properties of lactic acid bacteria and yeasts isolated from three lacto‐fermented cereals mixed with whey, citrus, and tomato pomace-Reference-Cited by-同舟云学术

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Determination of probiotic properties of lactic acid bacteria and yeasts isolated from three lacto‐fermented cereals mixed with whey, citrus, and tomato pomace

Published:2022-10-06 Issue:12 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Yasar Sulhattin¹,Yerlikaya Sabire¹,Sen Arslan Hulya¹,Akgul Kubra¹,Simsek Hanife¹

Affiliation:

1. Department of Food Engineering, Faculty of Engineering University of Karamanoglu Mehmetbey Karaman Turkey

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17231

Reference63 articles.

1. Probiotic and technological properties of exopolysaccharide producing lactic acid bacteria isolated from cereal-based nigerian fermented food products

2. Thirty years of knowledge on sourdough fermentation: A systematic review

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1. Increased reactive carboxyl and free alfa-amino groups from fish type I collagen peptides by Alcalase^® hydrolysis exhibit higher antibacterial and antioxidant activities;International Journal of Food Engineering;2024-03-20

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