Starter culture-related changes in free amino acids, biogenic amines profile, and antioxidant properties of fermented red beetroot grown in Poland

Fermentation of two red beet cultivars (Wodan and Alto) with single-strain starter cultures consisting of selected strains of lactic acid bacteria (LAB) of plant origin (Weissella cibaria KKP2058, Levilactobacillus brevis ZF165) and a multi-strain culture (containing W. cibaria KKP2058, L. brevis ZF...

Descripción completa

Detalles Bibliográficos
Autores principales: Choińska, Renata, Piasecka-Jóźwiak, Katarzyna, Woźniak, Łukasz, Świder, Olga, Bartosiak, Elżbieta, Bujak, Marzena, Roszko, Marek Łukasz
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9681880/
https://www.ncbi.nlm.nih.gov/pubmed/36414746
http://dx.doi.org/10.1038/s41598-022-24690-9

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9681880/
https://www.ncbi.nlm.nih.gov/pubmed/36414746
http://dx.doi.org/10.1038/s41598-022-24690-9

Ejemplares similares