The impact of sourdough fermentation of spelt (Triticum dicoccum) from Garfagnana on gut microbiota composition and in vitro activity

The impact of sourdough fermentation of spelt (Triticum dicoccum) from Garfagnana on gut microbiota composition and in vitro activity

The aim of this study has been to evaluate the impact of the fermentation process of the spelt from Garfagnana on its chemical composition and short-chain carbohydrates (SCCs) levels, and on the in vitro microbial growth and metabolism.The fermentation process of spelt significantly increases its pr...

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Bibliographic Details
Main Authors: Luisa Pozzo, Cristina Alcántara, Marta Selma-Royo, Izaskun Garcia-Mantrana, Emilia Bramanti, Vincenzo Longo, Maria Carmen Collado, Laura Pucci
Format: Article
Language:English
Published: Elsevier 2022-04-01
Series:Journal of Functional Foods
Subjects:
Fermentation
Spelt
Lactobacillus spp.
Bifidobacterium spp.
SCFAs
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464622000779

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http://www.sciencedirect.com/science/article/pii/S1756464622000779

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