Co-culture fermentation by Saccharomycopsis fibuligera and lactic acid bacteria improves bioactivity and aroma profile of wheat bran and the bran-containing Chinese steamed bread
Ning Tang, Xiaolong Xing, LI Hui-pin, Biao Suo, Yuhong Wang, Zhilu Ai, Yong Yang
Topics & Concepts
Food scienceBranFermentationChemistryAromaLactic acidLactobacillus fermentumDPPHFlavorABTSAntioxidantBacteriaBiologyBiochemistryRaw materialLactobacillus plantarumGeneticsOrganic chemistryProbiotics and Fermented FoodsFood Quality and Safety StudiesMicrobial Metabolites in Food Biotechnology