Fermentation adaptability of three probiotic Lactobacillus strains to oat, germinated oat and malted oat substrates.

Herrera-Ponce, A; Nevárez-Morillón, G; Ortega-Rívas, E; Pérez-Vega, S; Salmerón, I

Herrera-Ponce, A; Nevárez-Morillón, G; Ortega-Rívas, E; Pérez-Vega, S; Salmerón, I.

Affiliation

Herrera-Ponce A; The Graduate School, Graduate Program in Food Technology, Autonomous University of Chihuahua, Chihuahua, México.

Lett Appl Microbiol ; 59(4): 449-56, 2014 Oct.

Article in En | MEDLINE | ID: mdl-24979232

Subject(s)

Avena/metabolism; Lacticaseibacillus casei/physiology; Lacticaseibacillus rhamnosus/physiology; Lactobacillus acidophilus/physiology; Probiotics; Avena/physiology; Fermentation; Germination

Key words

fermentation; germination; lactic acid bacteria; malting; oat substrates; probiotic

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Avena / Probiotics / Lacticaseibacillus rhamnosus / Lactobacillus acidophilus / Lacticaseibacillus casei Language: En Journal: Lett Appl Microbiol Journal subject: MICROBIOLOGIA Year: 2014 Type: Article

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