Inoculation of
Flavor
Gluten
Lactic acid bacteria
Liquid-state fermentation
Solid-state fermentation
Yeast
Journal
Current research in food science
ISSN: 2665-9271
Titre abrégé: Curr Res Food Sci
Pays: Netherlands
ID NLM: 101771059
Informations de publication
Date de publication:
2023
2023
Historique:
received:
25
07
2022
revised:
17
03
2023
accepted:
21
03
2023
medline:
11
4
2023
entrez:
10
4
2023
pubmed:
11
4
2023
Statut:
epublish
Résumé
Wheat-gluten, the protein-rich portion of wheat, can be processed to produce a highly savory sauce product after solid and liquid-state fermentation (SSF and LSF) with the inoculation of selected lactic acid bacteria (LAB) and yeast under salt-free condition. However, limited research has been done on the impact of different types of microbes in this process. This work studied the flavour impact on fermented wheat-gluten by the single inoculation of
Identifiants
pubmed: 37033740
doi: 10.1016/j.crfs.2023.100492
pii: S2665-9271(23)00060-6
pmc: PMC10074509
doi:
Types de publication
Journal Article
Langues
eng
Pagination
100492Informations de copyright
© 2023 The Authors.
Déclaration de conflit d'intérêts
The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
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