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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

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