Casein hydrolysate's effects on the fermentation properties, texture, and chemical characteristics and the bacterial microbiota of fermented glutinous rice dough

Casein hydrolysate's effects on the fermentation properties, texture, and chemical characteristics and the bacterial microbiota of fermented glutinous rice dough

To investigate how casein hydrolysate affected the physicochemical properties and microbiological diversity of the glutinous rice dough (natural fermentation and yeast fermentation), we analyzed its fermentation properties, carbohydrate, protein degradation, texture, and bacterial composition. Accor...

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Bibliographic Details
Main Authors: Ling Guo, Biqi Liu, Yujun Jiang, Wei Zhang, Jing Han, Wenxuan Qu, Yuxi Han, Xinhuai Zhao, Xinyan Yang
Format: Article
Language:English
Published: Frontiers Media S.A. 2023-11-01
Series:Frontiers in Microbiology
Subjects:
glutinous rice dough
casein hydrolysate
fermentation properties
bacterial composition
texture
Online Access:https://www.frontiersin.org/articles/10.3389/fmicb.2023.1292741/full

Internet

https://www.frontiersin.org/articles/10.3389/fmicb.2023.1292741/full

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