Okara: A Nutritionally Valuable By-product Able to Stabilize Lactobacillus plantarum during Freeze-drying, Spray-drying, and Storage

Okara is a nutritionally valuable by-product produced in large quantities as result of soymilk elaboration. This work proposes its use as both culture and dehydration medium during freeze-drying, spray-drying, and storage of Lactobacillus plantarum CIDCA 83114. Whole and defatted okara were employed...

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Detalles Bibliográficos
Autores principales: Quintana, Gabriel, Gerbino, Esteban, Gómez-Zavaglia, Andrea
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2017
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5388696/
https://www.ncbi.nlm.nih.gov/pubmed/28446905
http://dx.doi.org/10.3389/fmicb.2017.00641

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5388696/
https://www.ncbi.nlm.nih.gov/pubmed/28446905
http://dx.doi.org/10.3389/fmicb.2017.00641

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