Characterization of the extracellular fructanase FruA in Lactobacillus crispatus and its contribution to fructan hydrolysis in breadmaking.
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DOI: 10.1021/acs.jafc.0c02313
Abstract: Fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPs) trigger symptoms of the irritable bowel syndrome (IBS). Fructan degradation during bread making reduces FODMAPs in bread while maintaining the content of dietary fiber. This study explored the… read more here.
Keywords: lactobacillus crispatus; frua; characterization extracellular; fructans bread ... See more keywords