In Situ β-Glucan Fortification of Cereal-Based Matrices by Pediococcus parvulus 2.6: Technological Aspects and Prebiotic Potential

In Situ β-Glucan Fortification of Cereal-Based Matrices by Pediococcus parvulus 2.6: Technological Aspects and Prebiotic Potential

Bacterial exopolysaccharides produced by lactic acid bacteria are of increasing interest in the food industry, since they might enhance the technological and functional properties of some edible matrices. In this work, Pediococcus parvulus 2.6, which produces an O2-substituted (1,3)-β-d-glucan exopo...

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Bibliographic Details
Main Authors: Adrián Pérez-Ramos, María Luz Mohedano, Paloma López, Giuseppe Spano, Daniela Fiocco, Pasquale Russo, Vittorio Capozzi
Format: Article
Language:English
Published: MDPI AG 2017-07-01
Series:International Journal of Molecular Sciences
Subjects:
Pediococcus parvulus
exopolysaccharides
β-glucans
functional foods
bio-fortification
Online Access:https://www.mdpi.com/1422-0067/18/7/1588

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https://www.mdpi.com/1422-0067/18/7/1588

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