Changes of bioactive compounds in barley industry by‐products during submerged and solid state fermentation with antimicrobial Pediococcus acidilactici strain LUHS29-Reference-Cited by-同舟云学术

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Changes of bioactive compounds in barley industry by‐products during submerged and solid state fermentation with antimicrobial Pediococcus acidilactici strain LUHS29

Published:2019-12-13 Issue:1 Volume:8 Page:340-350
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Bartkiene Elena¹^ORCID,Mozuriene Erika¹^ORCID,Lele Vita¹,Zokaityte Egle¹,Gruzauskas Romas²,Jakobsone Ida³⁴,Juodeikiene Grazina²,Ruibys Romas⁵,Bartkevics Vadims³⁴

Affiliation:

1. Lithuanian University of Health Sciences Kaunas Lithuania

2. Kaunas University of Technology Kaunas Lithuania

3. Centre of Food Chemistry University of Latvia Riga Latvia

4. Institute of Food Safety Animal Health and Environment Riga Latvia

5. Institute of Agricultural and Food Sciences Agriculture Academy Vytautas Magnus University Kaunas Lithuania

Funder

LUHS Science Foundation

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1311

Reference39 articles.

1. A novel dispersive liquid–liquid microextraction (DLLME) gas chromatography-mass spectrometry (GC–MS) method for the determination of eighteen biogenic amines in beer

2. Alkylresorcinols in wheat and rye flour and bread

3. Biogenic Amine Production by Lactic Acid Bacteria: A Review

4. Application of hydrolases and probiotic Pediococcus acidilactici BaltBio01 strain for cereal by-products conversion to bioproduct for food/feed

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2. Solid‐state fermentation by Aspergillus niger and Lactobacillus plantarum improved the nutritional and physicochemical properties of wheat bran and whole wheat bread;International Journal of Food Science & Technology;2024-06-03

3. Functional and biochemical characterization of pre-fermented ingredients obtained by the fermentation of durum wheat by-products;Journal of Functional Foods;2024-05

4. Influence of Fermented Mulberry Leaves as an Alternative Animal Feed Source on Product Performance and Gut Microbiome in Pigs;Fermentation;2024-04-15

5. Modulation of Cereal Biochemistry via Solid-State Fermentation: A Fruitful Way for Nutritional Improvement;Fermentation;2023-09-07

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