Metabolite changes during natural and lactic acid bacteria fermentations in pastes of soybeans and soybean–maize blends

The effect of natural and lactic acid bacteria (LAB) fermentation processes on metabolite changes in pastes of soybeans and soybean–maize blends was studied. Pastes composed of 100% soybeans, 90% soybeans and 10% maize, and 75% soybeans and 25% maize were naturally fermented (NFP), and were fermente...

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Detalles Bibliográficos
Autores principales: Ng'ong'ola-Manani, Tinna Austen, Østlie, Hilde Marit, Mwangwela, Agnes Mbachi, Wicklund, Trude
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BlackWell Publishing Ltd 2014
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4256583/
https://www.ncbi.nlm.nih.gov/pubmed/25493196
http://dx.doi.org/10.1002/fsn3.171

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4256583/
https://www.ncbi.nlm.nih.gov/pubmed/25493196
http://dx.doi.org/10.1002/fsn3.171

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