Starter culture growth dynamics and sensory properties of fermented oat drink

In the present study, an oat drink, a plant-based alternative to dairy products, was developed by fermenting the oat base with different vegan starter cultures. The desired pH below 4.2 was achieved in 12 h, regardless of starter culture used. Metagenomic sequencing revealed that S. thermophilus was...

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Detalles Bibliográficos
Autores principales: Kütt, Mary-Liis, Orgusaar, Kaisa, Stulova, Irina, Priidik, Reimo, Pismennõi, Dmitri, Vaikma, Helen, Kallastu, Aili, Zhogoleva, Aleksandra, Morell, Indrek, Kriščiunaite, Tiina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10173617/
https://www.ncbi.nlm.nih.gov/pubmed/37180934
http://dx.doi.org/10.1016/j.heliyon.2023.e15627

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10173617/
https://www.ncbi.nlm.nih.gov/pubmed/37180934
http://dx.doi.org/10.1016/j.heliyon.2023.e15627

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