Texture and water holding capacity of oat drinks fermented with lactic acid bacteria, bifidobacteria and Propionibacterium

Texture and water holding capacity of oat drinks fermented with lactic acid bacteria, bifidobacteria and Propionibacterium

ABSTRACTOats are among the most valued cereal commodities in the food market and are considered an exceptional grain. This study aimed focuses on assessing the impact of starter cultures, including lactic acid bacteria (i.e. Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus)...

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Bibliographic Details
Main Authors: Małgorzata Ziarno, Dorota Zaręba, Iwona Ścibisz, Mariola Kozłowska
Format: Article
Language:English
Published: Taylor & Francis Group 2024-12-01
Series:International Journal of Food Properties
Subjects:
Fermented oat drink
starter culture
bifidobacteria
propionic acid bacteria
pH
water holding capacity
Online Access:https://www.tandfonline.com/doi/10.1080/10942912.2023.2294704

Internet

https://www.tandfonline.com/doi/10.1080/10942912.2023.2294704

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