Evaluation of microbial consortia and chemical changes in spontaneous maize bran fermentation

Sustainable exploitation of agro-industrial by-products has attracted great interest in cereal bran valorization. In this research, a polyphasic approach has been carried out to characterize maize bran at microbiological and chemical level during a sourdough like fermentation process, in order to en...

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Detalles Bibliográficos
Autores principales: Decimo, Marilù, Quattrini, Mattia, Ricci, Giovanni, Fortina, Maria Grazia, Brasca, Milena, Silvetti, Tiziana, Manini, Federica, Erba, Daniela, Criscuoli, Franca, Casiraghi, Maria Cristina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Berlin Heidelberg 2017
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5689044/
https://www.ncbi.nlm.nih.gov/pubmed/29147976
http://dx.doi.org/10.1186/s13568-017-0506-y

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5689044/
https://www.ncbi.nlm.nih.gov/pubmed/29147976
http://dx.doi.org/10.1186/s13568-017-0506-y

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