Articles with "plantarum saccharomyces" as a keyword



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Effects of Lactobacillus plantarum and Saccharomyces cerevisiae co-fermentation on the structure and flavor of wheat noodles.

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Published in 2022 at "Journal of the science of food and agriculture"

DOI: 10.1002/jsfa.11830

Abstract: Although traditional fermented noodles possess high eating quality, it is difficult to realize large-scale industrialization due to the complexity of spontaneous fermentation. In present study, commercial Lactobacillus plantarum (L. plantarum) and Saccharomyces cerevisiae (S. cerevisiae)… read more here.

Keywords: wheat noodles; structure; plantarum saccharomyces; fermentation ... See more keywords
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Effect of wheat bran dietary fiber on structural properties and hydrolysis behavior of gluten after synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae

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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