Fermentation of Commercial Resistant Starch Products by Lactic Acid Bacteria Isolated from Various Foods

Abstract This study was aimed to evaluate the capacity of lactic acid bacteria to use commercial resistant starch types as prebiotics. In addition, the prebiotic capacities of resistant starch types were compared. Among the commercially resistant starch types, type 2 (Hi-Maize 260), type 3 (Novelose...

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Bibliographic Details

Published in:	Brazilian Archives of Biology and Technology
Main Authors:	Emine Dinçer, Tuba Tekin
Format:	Article
Language:	English
Published:	Instituto de Tecnologia do Paraná (Tecpar) 2023-10-01
Subjects:	fermentation lactic acid bacteria resistant starch prebiotics probiotics.
Online Access:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132023000100523&lng=en&tlng=en