Fermentation Conditions Affect the Synthesis of Volatile Compounds, Dextran, and Organic Acids by <i>Weissella confusa</i> A16 in Faba Bean Protein Concentrate

Fermentation Conditions Affect the Synthesis of Volatile Compounds, Dextran, and Organic Acids by <i>Weissella confusa</i> A16 in Faba Bean Protein Concentrate

Fermentation with <i>Weissella confusa</i> A16 could improve the flavor of various plant-based sources. However, less is known about the influence of fermentation conditions on the profile of volatile compounds, dextran synthesis and acidity. The present work investigates the synthesis o...

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Bibliographic Details
Main Authors: Fabio Tuccillo, Yaqin Wang, Minnamari Edelmann, Anna-Maija Lampi, Rossana Coda, Kati Katina
Format: Article
Language:English
Published: MDPI AG 2022-11-01
Series:Foods
Subjects:
faba bean protein concentrate
<i>Weissella confusa</i>
design of experiments
volatile compounds
dextran
multiple linear regression
Online Access:https://www.mdpi.com/2304-8158/11/22/3579

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