Influence of Oat β-Glucan on the Survival and Proteolytic Activity of <i>Lactobacillus rhamnosus</i> GG in Milk Fermentation: Optimization by Response Surface

Influence of Oat β-Glucan on the Survival and Proteolytic Activity of <i>Lactobacillus rhamnosus</i> GG in Milk Fermentation: Optimization by Response Surface

β-glucans come from cereals that have been located within compounds with prebiotic activity. They have presented several bioactivities that have determined their high functional value. The aim of this study was to identify the influence of oat β-glucan on the survival and proteolytic activity of <...

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Bibliographic Details
Main Authors: María Isabel Chávez de la Vega, Sergio Alatorre-Santamaría, Lorena Gómez-Ruiz, Mariano García-Garibay, Francisco Guzmán-Rodríguez, Luis Guillermo González-Olivares, Alma Elizabeth Cruz-Guerrero, Gabriela Mariana Rodríguez-Serrano
Format: Article
Language:English
Published: MDPI AG 2021-09-01
Series:Fermentation
Subjects:
oat
β-glucan
<i>Lactobacillus rhamnosus</i>
proteolytic activity
optimization
Online Access:https://www.mdpi.com/2311-5637/7/4/210

Internet

https://www.mdpi.com/2311-5637/7/4/210

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