Phytate Reduction and Quality Characteristics of Brown Rice Inoculated with Phytate-degrading Lactic Acid Bacteria
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چکیده
منابع مشابه
Effects of Lactic Acid Bacteria Inoculated Fermentation on Pickled Cucumbers
The aim of this study was to determine the effects of Lactic Acid Bacteria (LAB) fermentation on the texture and organic acid of pickled cucumbers. Texture and sensory evaluation as well as a microscopic observation were performed to study the textural differences among fresh cucumber, Spontaneous fermentation (SF) cucumber and LAB Inoculating Fermentation (LABIF) cucumber. Accumulation of seve...
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A screening for oxalate degrading abilities was initially carried on within Lactic Acid Bacteria cultures of different food origin. Seventy-nine strains were drop-inoculated onto MRS agar plates containing calcium oxalate. By comparing colonies diameters, 31 strains were used to inoculate, in parallel, MRS and MRS modified by sodium oxalate addition. Differences in the strains' growth were asse...
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ژورنال
عنوان ژورنال: Korean journal of food and cookery science
سال: 2014
ISSN: 2287-1780
DOI: 10.9724/kfcs.2014.30.4.480