Fermentability of whole oat flour, PeriTec flour and bran by Lactobacillus plantarum

被引：40

作者：

Kedia, Gopal ^{[1
]}

Vazquez, Jos Antonio ^{[1
,2
]}

Pandiella, Severino S. ^{[1
]}

机构：

[1] Univ Manchester, Sch Chem Engn & Analyt Sci, Manchester M60 1QD, Lancs, England

[2] CSIC, Inst Invest Marinas, Grp Reciclado & Valorizac Mat Residuales, Vigo 36208, Galicia, Spain

来源：

JOURNAL OF FOOD ENGINEERING | 2008年 / 89卷 / 02期

关键词：

Lactobacillus plantarum; probiotic; fermentation; oat flour; unstructured mathematical model;

D O I：

10.1016/j.jfoodeng.2008.04.020

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Whole oat flour obtained by hammer milling was fermented with Lactobacillus plantarum along with white flour and bran in order to compare the suitability of these substrates for the production of a probiotic beverage. The three substrates show a viable cell concentration at the end of fermentation above the minimum required in a probiotic product. The highest cell concentration was observed in white flour (9.16 Log(10) CFU/mL) and the lowest in the bran sample (8.17 Log(10) CFU/mL). (c) 2008 Elsevier Ltd. All rights reserved.

引用

页码：246 / 249

页数：4

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