Antagonistic lactic acid bacteria in association with
Fermentation
Lactic acid bacteria
Saccharomyces cerevisiae
Sour cassava starch
Starter cultures
Journal
Journal of food science and technology
ISSN: 0022-1155
Titre abrégé: J Food Sci Technol
Pays: India
ID NLM: 0056471
Informations de publication
Date de publication:
Sep 2019
Sep 2019
Historique:
revised:
20
03
2019
accepted:
30
05
2019
entrez:
4
9
2019
pubmed:
4
9
2019
medline:
4
9
2019
Statut:
ppublish
Résumé
In order to improve cassava's palatability and reduce its toxicity, this root is fermented and applied in foods, such as sour cassava starch used to prepare cheese bread and biscuits. This fermentation occurs spontaneously with lactic acid bacteria (LAB) and yeasts. However, it remains an empirical process, with long duration and lack of product quality homogeneity. This work aims to use starter cultures in a pilot-scale fermentation process for the production of sour cassava starch. After differentiation of strains,
Identifiants
pubmed: 31477968
doi: 10.1007/s13197-019-03864-w
pii: 3864
pmc: PMC6706497
doi:
Types de publication
Journal Article
Langues
eng
Pagination
3969-3979Références
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