Development of cereal‐based functional food using cereal‐mix substrate fermented with probiotic strain – Pichia kudriavzevii OG32

Probiotic strains contribute to the functionality of foods during fermentation. In this present work, cereal‐mix was fermented with probiotic Pichia kudriavzevii OG32. Selected fermentation parameters and functional properties of the product were determined. The growth of Pichia kudriavzevii OG32 wa...

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Detalles Bibliográficos
Autores principales: Ogunremi, Omotade R., Agrawal, Renu, Sanni, Abiodun I.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2015
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4708658/
https://www.ncbi.nlm.nih.gov/pubmed/26788290
http://dx.doi.org/10.1002/fsn3.239

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4708658/
https://www.ncbi.nlm.nih.gov/pubmed/26788290
http://dx.doi.org/10.1002/fsn3.239

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