The Sustainability of Sweet Potato Residues from Starch Processing By-Products: Preparation with Lacticaseibacillus rhamnosus and Pediococcus pentosaceus, Characterization, and Application
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DOI: 10.3390/foods12010128
Abstract: The effects of Lacticaseibacillus rhamnosus and Pediococcus pentosaceus on the nutritional–functional composition, structure, in vitro saliva–gastrointestinal digestion, and colonic fermentation behaviors of fermented sweet potato residues (FSPR) were investigated. The FSPR was obtained under the… read more here.
Keywords: pediococcus pentosaceus; sweet potato; rhamnosus pediococcus; acid ... See more keywords