期刊
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
卷 14, 期 6, 页码 601-609出版社
ACADEMIC PRESS INC ELSEVIER SCIENCE
DOI: 10.1006/jfca.2001.1022
关键词
probiotic fermentations; antinutrients; in vitro digestibilities; L. casei; L. plantarum; S. boulardii
Indigenously developed BCGT food mixture which contained barley flour, milk coprecipitate, sprouted green gram paste and tomato pulp (2:1:1:1 w/w) was autoclaved (1034 kPa, 15 min, 121degreesC), cooled and inoculated with 2% liquid culture (containing 10(6) cells/mL broth). Two types of fermentations were carried out, i.e., single culture fermentation [L. casei, L. plantarum (37degreesC, 24 h)] and sequential culture fermentation [S. boulardii (25degreesC, 24 h) + L. casei (37degreesC, 24 h); S. boulardii (25degrees, 24 h) + L. plantarum (37degreesC, 24 h)]. All the fermentations drastically reduced the contents of phytic acid, polyphenols and trypsin inhibitor activity while significantly improving the in vitro digestibilities of starch and protein. Sequential culture fermentations brought about higher changes as compared to single culture fermentations. (C) 2001 Academic Press.
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