Nutritional Properties and Antinutritional Factors of Corn Paste (Kutukutu) Fermented by Different Strains of Lactic Acid Bacteria

The aim of this study is to reduce antinutritional factors and to improve the nutritional properties of Kutukutu during fermentation with Lactic Acid Bacteria (LAB). For that, Kutukutu (700 g) was prepared in the laboratory and inoculated with pure cultures of LAB (10(9) CFU/mL). Then, preparation w...

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Detalles Bibliográficos
Autores principales: Roger, Tchikoua, Ngouné Léopold, Tatsadjieu, Carl Moses Funtong, Mbofung
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2015
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4745526/
https://www.ncbi.nlm.nih.gov/pubmed/26904660
http://dx.doi.org/10.1155/2015/502910

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4745526/
https://www.ncbi.nlm.nih.gov/pubmed/26904660
http://dx.doi.org/10.1155/2015/502910

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