Plant-based Paste Fermented by Lactic Acid Bacteria and Yeast: Functional Analysis and Possibility of Application to Functional Foods

A plant-based paste fermented by lactic acid bacteria and yeast (fermented paste) was made from various plant materials. The paste was made of fermented food by applying traditional food-preservation techniques, that is, fermentation and sugaring. The fermented paste contained major nutrients (carbo...

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Detalles Bibliográficos
Autores principales: Kuwaki, Shinsuke, Nakajima, Nobuyoshi, Tanaka, Hidehiko, Ishihara, Kohji
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Libertas Academica 2012
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4122547/
https://www.ncbi.nlm.nih.gov/pubmed/25114554
http://dx.doi.org/10.4137/BCI.S10529

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4122547/
https://www.ncbi.nlm.nih.gov/pubmed/25114554
http://dx.doi.org/10.4137/BCI.S10529

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