Effect of wheat bran dietary fiber on structural properties and hydrolysis behavior of gluten after synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2022.982878
Abstract: The effect of synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae on the structural properties and aggregation behavior of gluten containing different wheat bran dietary fiber (WBDF) levels (0, 3, 6, 9, and 12%) was… read more here.
Keywords: behavior gluten; fermentation lactobacillus; plantarum saccharomyces; synergistic fermentation ... See more keywords
Combination of Extrusion and Fermentation with Lactobacillus plantarum and L. uvarum Strains for Improving the Safety Characteristics of Wheat Bran
Sign Up to like & getrecommendations! Published in 2021 at "Toxins"
DOI: 10.3390/toxins13020163
Abstract: Processed wheat bran (W) is of great importance for food and feed. Consequently, the biosafety of W should be evaluated and improved with valorisation strategies. This study tested a design combining extrusion (at temperature of… read more here.
Keywords: combination; fermentation; wheat bran; fermentation lactobacillus ... See more keywords