Food Ingredients for the Future: In-Depth Analysis of the Effects of Lactic Acid Bacteria Fermentation on Spent Barley Rootlets

Food Ingredients for the Future: In-Depth Analysis of the Effects of Lactic Acid Bacteria Fermentation on Spent Barley Rootlets

Repurposing by-products to alternative applications has become a vital part of food research. Barley rootlets (BRs) are a side-stream of malting and brewing industries. This study focuses on processing BRs into food ingredients, using fermentation with five lactic acid bacteria (LAB) as a valorisati...

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Bibliographic Details
Main Authors: Emma Neylon, Laura Nyhan, Emanuele Zannini, Thomas Monin, Steffen Münch, Aylin W. Sahin, Elke K. Arendt
Format: Article
Language:English
Published: MDPI AG 2023-01-01
Series:Fermentation
Subjects:
brewing by-products
malting by-products
by-product valorisation
sustainability
food processing
Online Access:https://www.mdpi.com/2311-5637/9/1/78

Internet

https://www.mdpi.com/2311-5637/9/1/78

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