Solid-State Fermentation of Silybum marianum L. Seeds Used as Additive to Increase the Nutritional Value of Wheat Bread

Solid-State Fermentation of Silybum marianum L. Seeds Used as Additive to Increase the Nutritional Value of Wheat Bread

In the present study Silybum marianum L. seeds were fermented using solid-state fermentation (SSF) with several lactic acid bacteria (LAB) of Lactobacillus and Pediococcus genera, isolated from spontaneously fermented Lithuanian rye sourdough. A possibility to improve sensory properties (flavour) of...

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Bibliographic Details
Main Authors: Dalia Cizeikiene, Vaida Ceskeviciute, Daiva Vidmantiene, Loreta Basinskiene, Ieva Akuneca, Mantas Stankevicius, Audrius Maruska, Elena Bartkiene, Ona Ragazinskiene, Algimantas Petrauskas, Grazina Juodeikiene
Format: Article
Language:English
Published: University of Zagreb Faculty of Food Technology and Biotechnology 2013-01-01
Series:Food Technology and Biotechnology
Subjects:
solid-state fermentation
lactic acid bacteria
Silybum marianum L.
ultrasound
phenolic compounds and flavonoids
antioxidant activity
Online Access:http://hrcak.srce.hr/file/169436

Internet

http://hrcak.srce.hr/file/169436

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