Solid-state fermentation of Limosilactobacillus fermentum and lysine addition to improve the cooking and eating quality of high-fiber rice noodles
Yakun Song, Lin Jing, Lijuan Luo, Zihan Chen, Weiling Mo, Xiangjin Fu, Chun Liu
Topics & Concepts
Food scienceFermentationLysineSolid-state fermentationDietary fiberFiberChemistryLactobacillus fermentumQuality (philosophy)BiotechnologyBiochemistryBiologyAmino acidLactic acidOrganic chemistryPhysicsLactobacillus plantarumGeneticsQuantum mechanicsBacteriaGABA and Rice ResearchProbiotics and Fermented FoodsFood composition and properties