Lactic acid fermentation enriches the profile of biogenic compounds and enhances the functional features of common purslane (Portulaca oleracea L.)

This study aimed to explore common purslane (Portulaca oleracea L.) as potential raw substrate to develop novel functional preparations through lactic acid fermentation. Different lactic acid bacteria were used as single starter. P. oleracea fermented with Lactobacillus kunkeii B7 and Lactobacillus...

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Bibliographic Details
Main Authors:	Pasquale Filannino, Raffaella Di Cagno, Antonio Trani, Vincenzo Cantatore, Giuseppe Gambacorta, Marco Gobbetti
Format:	Article
Language:	English
Published:	Elsevier 2017-12-01
Series:	Journal of Functional Foods
Subjects:	Portulaca oleracea Lactic acid bacteria γ-amino butyric acid α-linalool Fatty acids Alkaloids
Online Access:	http://www.sciencedirect.com/science/article/pii/S1756464617306096

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