Enriching Lactobacilli from Fermented Pulse Dal Flour-Analyzing its Efficacy in Utilizing Carbohydrates and Production of α-galactosidase Enzyme During Pigeon Pea Fermentation

Enriching Lactobacilli from Fermented Pulse Dal Flour-Analyzing its Efficacy in Utilizing Carbohydrates and Production of α-galactosidase Enzyme During Pigeon Pea Fermentation

Pigeon peas are an excellent source of carbohydrates, proteins and other nutrients. Many traditional fermented foods are prepared from cereals and combinations of cereals and pulses that usually contain Lactic acid bacteria (LAB), Bacillus, Enterococcus and yeast. Lactobacillus can be used as a star...

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Bibliographic Details
Main Author: Prachi R. Gandhi
Format: Article
Language:English
Published: Journal of Pure and Applied Microbiology 2021-12-01
Series:Journal of Pure and Applied Microbiology
Subjects:
cajanus cajan
lactobacillus
fermentation
carbohydrate utilization
non-digestible oligosaccharides
α-galactosidase (α-gal) activity
Online Access:https://microbiologyjournal.org/enriching-lactobacilli-from-fermented-pulse-dal-flour-analyzing-its-efficacy-in-utilizing-carbohydrates-and-production-of-%ce%b1-galactosidase-enzyme-during-pigeon-pea-fermentation/

Internet

https://microbiologyjournal.org/enriching-lactobacilli-from-fermented-pulse-dal-flour-analyzing-its-efficacy-in-utilizing-carbohydrates-and-production-of-%ce%b1-galactosidase-enzyme-during-pigeon-pea-fermentation/

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