Fermentation with Bacillus natto and Bifidobacterium improves the functional, physicochemical properties, and taste qualities of coix seed-natto
Yongcai Zhao, Qifeng Zhang, Laping He, Lidan Dong, Zhengyu Liu, Xiao Wang, Cuiqin Li, Shunbin Qiao
Topics & Concepts
Food scienceFermentationTasteBitter tasteChemistryBifidobacteriumFermentation in food processingCoixBiologyLactic acidMedicineLactobacillusBacteriaGeneticsAlternative medicinePathologyTraditional Chinese medicineBiopolymer Synthesis and ApplicationsProtein Hydrolysis and Bioactive Peptidesbiodegradable polymer synthesis and properties