Influence of different lactic acid bacteria strains and milling process on the solid-state fermented green and red lentils (Lens culinaris L.) properties including gamma-aminobutyric acid formation

The aim of this study was to evaluate the influence of lactic acid bacteria (LAB) strains (Lactiplantibacillus plantarum No.122 and Lacticaseibacillus casei No.210) and milling process on the solid-state fermented (for 24 h, at 30°C) green and red lentils (Lens culinaris L.) properties, chiefly pH,...

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Detalles Bibliográficos
Autores principales: Mockus, Ernestas, Zokaityte, Egle, Starkute, Vytaute, Klupsaite, Dovile, Ruibys, Romas, Rocha, João Miguel, Bartkevics, Vadims, Bartkiene, Elena
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10133501/
https://www.ncbi.nlm.nih.gov/pubmed/37125035
http://dx.doi.org/10.3389/fnut.2023.1118710

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10133501/
https://www.ncbi.nlm.nih.gov/pubmed/37125035
http://dx.doi.org/10.3389/fnut.2023.1118710

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