Evaluation of microbial consortia and chemical changes in spontaneous maize bran fermentation

Evaluation of microbial consortia and chemical changes in spontaneous maize bran fermentation

Abstract Sustainable exploitation of agro-industrial by-products has attracted great interest in cereal bran valorization. In this research, a polyphasic approach has been carried out to characterize maize bran at microbiological and chemical level during a sourdough like fermentation process, in or...

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Bibliographic Details
Main Authors: Marilù Decimo, Mattia Quattrini, Giovanni Ricci, Maria Grazia Fortina, Milena Brasca, Tiziana Silvetti, Federica Manini, Daniela Erba, Franca Criscuoli, Maria Cristina Casiraghi
Format: Article
Language:English
Published: SpringerOpen 2017-11-01
Series:AMB Express
Subjects:
Maize bran valorization
Spontaneous fermentation
Microbial consortia
Lactic acid bacteria
Yeasts
Bioactive compounds
Online Access:http://link.springer.com/article/10.1186/s13568-017-0506-y

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http://link.springer.com/article/10.1186/s13568-017-0506-y

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