Fermented Cranberry Fortified Buckwheat Product—Phenolic Composition, Antioxidant and Microbiological Properties

Fermented Cranberry Fortified Buckwheat Product—Phenolic Composition, Antioxidant and Microbiological Properties

This study determined the effect of fermentation by Fresco DVS 1010 starter culture with added probiotic strain <i>Lactobacillus rhamnosus</i> GG and potentially probiotic isolate <i>Lactobacillus plantarum</i> HM1, at fermentation times (0, 8 h) and cold storage period (24 h...

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Bibliographic Details
Main Authors: Anna Mikulajová, Zuzana Matejčeková, Silvia Mošovská, Zlatica Kohajdová, Ľubomír Valík, Eva Hybenová
Format: Article
Language:English
Published: MDPI AG 2021-10-01
Series:Applied Sciences
Subjects:
fermentation
lactic acid bacteria
probiotic properties
buckwheat
cranberry
phenolic compounds
Online Access:https://www.mdpi.com/2076-3417/11/19/9241

Internet

https://www.mdpi.com/2076-3417/11/19/9241

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