Characterization of Buckwheat Beverages Fermented with Lactic Acid Bacterial Cultures and Bifidobacteria

This study aimed to examine the effect of four different industrial starter cultures containing lactic acid bacteria (LAB) and bifidobacteria on selected characteristics of beverages prepared from buckwheat and stored at 4 °C for 28 days. This study included the determination of pH during fermentati...

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Bibliographic Details
Published in:	Foods
Main Authors:	Ewa Kowalska, Małgorzata Ziarno
Format:	Article
Language:	English
Published:	MDPI AG 2020-11-01
Subjects:	buckwheat health lactic acid bacteria lactic acid fermentation bifidobacterial probiotics
Online Access:	https://www.mdpi.com/2304-8158/9/12/1771

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