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- W2318906908 abstract "summary, it was observedthatfermentedseedextractsexhibited different properties, depending upon the seedtypeandthe bacterial species used in fermentation. These prop- erties were influenced by the type of fermentable sugars present in the extract as well as the ability of bacterial species to metabolizethem. Theamountandtypeof protein present in extracts affected the buffering capacity and,hence, the resistance to change in pH. The viscosity ofthe extracts is apparently related to the amount of protein present as well as the amount ofacid produced. Theextractsbecamedarker upon pasteurization, most likely owing to the production ofMaillard browning reaction products, butthen lightened again during fermentation. Finally, the synergistic effects ofL. bulgaricus and S. thermophilus that have been noted in the fermentation of cow milk were demonstrated inthe fermentation of the seed extracts. It is concluded thatpeanut and cowpea seeds, in addition to soybeans, offer great potential as sources" @default.
- W2318906908 created "2016-06-24" @default.
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- W2318906908 date "2012-01-01" @default.
- W2318906908 modified "2023-09-26" @default.
- W2318906908 title "by Lactic Acid Bacteria Fermentation of Aqueous Plant Seed Extracts" @default.
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