Value‐added probiotic development by high‐solid fermentation of sweet potato with Saccharomyces boulardii

Controlled fermentation of Sweet potato (Ipomoea batatas) var. Beauregard by yeast, Saccharomyces boulardii (MAY 796) to enhance the nutritional value of sweet potato was investigated. An average 8.00 × 10(10) Colony Forming Units (CFU)/g of viable cells were obtained over 5‐day high‐solid fermentat...

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Detalles Bibliográficos
Autores principales: Campbell, Carmen, Nanjundaswamy, Ananda K., Njiti, Victor, Xia, Qun, Chukwuma, Franklin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2016
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5448380/
https://www.ncbi.nlm.nih.gov/pubmed/28572951
http://dx.doi.org/10.1002/fsn3.441

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5448380/
https://www.ncbi.nlm.nih.gov/pubmed/28572951
http://dx.doi.org/10.1002/fsn3.441

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