Fermentation Conditions Affect the Synthesis of Volatile Compounds, Dextran, and Organic Acids by Weissella confusa A16 in Faba Bean Protein Concentrate

Fermentation with Weissella confusa A16 could improve the flavor of various plant-based sources. However, less is known about the influence of fermentation conditions on the profile of volatile compounds, dextran synthesis and acidity. The present work investigates the synthesis of potential flavor-...

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Detalles Bibliográficos
Autores principales: Tuccillo, Fabio, Wang, Yaqin, Edelmann, Minnamari, Lampi, Anna-Maija, Coda, Rossana, Katina, Kati
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689515/
https://www.ncbi.nlm.nih.gov/pubmed/36429171
http://dx.doi.org/10.3390/foods11223579

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689515/
https://www.ncbi.nlm.nih.gov/pubmed/36429171
http://dx.doi.org/10.3390/foods11223579

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