Changes in phenolic composition, antioxidant, sensory and microbiological properties during fermentation and storage of maize products

Changes in phenolic composition, antioxidant, sensory and microbiological properties during fermentation and storage of maize products

Abstract In this study, we assessed the potential of maize (Zea mays) flour to serve as a substrate for the growth, metabolism, and survival of the Fresco culture cocci (Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris and Streptococcus thermophilus) and Bifidobacterium spp. (B. choe...

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Bibliographic Details
Main Authors: Anna Mikulajová, Zuzana Matejčeková, Zlatica Kohajdová, Silvia Mošovská, Eva Hybenová, Ľubomír Valík
Format: Article
Language:English
Published: BMC 2024-04-01
Series:Food Production, Processing and Nutrition
Subjects:
Fermentation
Maize mashes
Bifidobacteria
Phenolics
Antioxidant
Online Access:https://doi.org/10.1186/s43014-023-00191-8

Internet

https://doi.org/10.1186/s43014-023-00191-8

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