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Effects of Five Different Lactic Acid Bacteria on Bioactive Components and Volatile Compounds of Oat

In this research, oats were fermented with Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus bulgaricus and Streptococcus thermophilus for 48 h at 37 °C. The purpose of this work was to compare the growth capacities of the five lactic acid bacteria (LAB) in the o...

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Detalles Bibliográficos
Autores principales:	He, Zhishu, Zhang, Hao, Wang, Tao, Wang, Ren, Luo, Xiaohu
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9602019/ https://www.ncbi.nlm.nih.gov/pubmed/37430979 http://dx.doi.org/10.3390/foods11203230

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