Effect of the starch structure fermented by Lactobacillus plantarum LB-1 and yeast on rheological and thermomechanical characteristics of dough.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.130877
Abstract: This study focused on exploring the structural variations of starch co-fermented by Lactobacillus plantarum LB-1 and yeast (Saccharomyces cerevisiae), and the relationship between fermented starch structure and dough characteristics. Co-fermentation resulted in the increased short… read more here.
Keywords: starch structure; plantarum yeast; fermented lactobacillus; structure ... See more keywords
Inhibitory effect of sweet whey fermented by Lactobacillus plantarum strains against fungal growth: A potential application as an antifungal agent.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of food science"
DOI: 10.1111/1750-3841.15487
Abstract: The presence of mycotoxigenic fungi such as Aspergillus, Penicillium, and Fusarium genera represents a problem in food preservation and consequently, its spoilage. During the fermentation process with lactic acid bacteria, a range of secondary metabolites… read more here.
Keywords: inhibitory effect; whey fermented; fermented lactobacillus; whey ... See more keywords