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...

書誌詳細
出版年:	Foods
主要な著者:	Ewa Kowalska, Małgorzata Ziarno
フォーマット:	論文
言語:	英語
出版事項:	MDPI AG 2020-11-01
主題:	buckwheat health lactic acid bacteria lactic acid fermentation bifidobacterial probiotics
オンライン･アクセス:	https://www.mdpi.com/2304-8158/9/12/1771

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