Use of a Potential Probiotic, Lactobacillus plantarum L7, for the Preparation of a Rice-Based Fermented Beverage
Published 2018 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Use of a Potential Probiotic, Lactobacillus plantarum L7, for the Preparation of a Rice-Based Fermented Beverage
Authors
Keywords
-
Journal
Frontiers in Microbiology
Volume 9, Issue -, Pages -
Publisher
Frontiers Media SA
Online
2018-03-14
DOI
10.3389/fmicb.2018.00473
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Nondairy beverage produced by controlled fermentation with potential probiotic starter cultures of lactic acid bacteria and yeast
- (2017) Ana Luiza Freire et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Metal profile of traditional alcoholic beverages prepared by the ethnic communities of Assam, India
- (2017) Pranami Handique et al. JOURNAL OF THE INSTITUTE OF BREWING
- Characterization of lactic acid bacteria isolated from wheat bran sourdough
- (2016) F. Manini et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Characterization of lactobacilli strains derived from cocoa fermentation in the south of Bahia for the development of probiotic cultures
- (2016) Tizá Teles Santos et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Probiotic characterization of lactic acid bacteria isolated from fermented foods and beverage of Ladakh
- (2016) Kunzes Angmo et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Identification of Lactic Acid Bacteria in Fruit Pulp Processing Byproducts and Potential Probiotic Properties of Selected Lactobacillus Strains
- (2016) Estefânia F. Garcia et al. Frontiers in Microbiology
- Review: Diversity of Microorganisms in Global Fermented Foods and Beverages
- (2016) Jyoti P. Tamang et al. Frontiers in Microbiology
- Role of probiotic Lactobacillus fermentum KKL1 in the preparation of a rice based fermented beverage
- (2015) Kuntal Ghosh et al. BIORESOURCE TECHNOLOGY
- Probiotic potentials of cereal-based beverages
- (2015) Victor. N. Enujiugha et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Microbial, saccharifying and antioxidant properties of an Indian rice based fermented beverage
- (2015) Kuntal Ghosh et al. FOOD CHEMISTRY
- Physicochemical and microbiological characterization of chicha, a rice-based fermented beverage produced by Umutina Brazilian Amerindians
- (2015) Cláudia Puerari et al. FOOD MICROBIOLOGY
- Microbiological and chemical parameters during cassava based-substrate fermentation using potential starter cultures of lactic acid bacteria and yeast
- (2015) Ana Luiza Freire et al. FOOD RESEARCH INTERNATIONAL
- Effect of potentially probiotic lactic acid bacteria on the physicochemical composition and acceptance of fermented cereal beverages
- (2015) Ivan Salmerón et al. Journal of Functional Foods
- Enhancement of the antioxidant capacity of soy whey by fermentation with Lactobacillus plantarum B1–6
- (2015) Yu Xiao et al. Journal of Functional Foods
- Assessment of the aroma profiles of low-alcohol beers using HS-SPME–GC-MS
- (2014) M. Riu-Aumatell et al. FOOD RESEARCH INTERNATIONAL
- The effects of germination, fermentation, and fermentation additives on the phytate content of rice flour
- (2014) Ji Eun Baek et al. FOOD SCIENCE AND BIOTECHNOLOGY
- Starch-modifying enzymes of lactic acid bacteria - structures, properties, and applications
- (2014) Penka Petrova et al. STARCH-STARKE
- Products of vegetable origin: A new alternative for the consumption of probiotic bacteria
- (2013) Eliane M. Furtado Martins et al. FOOD RESEARCH INTERNATIONAL
- Isolation and characterization of probiotic properties of Lactobacilli isolated from rat fecal microbiota
- (2013) Prasant Kumar Jena et al. MICROBIOLOGY AND IMMUNOLOGY
- Physico-chemical and microbiological characterization of corn and rice ‘calugi’ produced by Brazilian Amerindian people
- (2012) Maria Gabriela da Cruz Pedrozo Miguel et al. FOOD RESEARCH INTERNATIONAL
- Production of potentially probiotic beverages using single and mixed cereal substrates fermented with lactic acid bacteria cultures
- (2011) Sorbhi Rathore et al. FOOD MICROBIOLOGY
- Cereal based functional food of Indian subcontinent: a review
- (2011) Arpita Das et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Importance of lactic acid bacteria in Asian fermented foods
- (2011) Sook Rhee et al. Microbial Cell Factories
- Process optimization for the development of a functional beverage based on lactic acid fermentation of oats
- (2010) Shilpi Gupta et al. BIOCHEMICAL ENGINEERING JOURNAL
- Characterization of different fruit wines made from cacao, cupuassu, gabiroba, jaboticaba and umbu
- (2010) Whasley F. Duarte et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Characterization of vaginal lactobacilli coaggregation ability withEscherichia coli
- (2009) Havva Ekmekci et al. MICROBIOLOGY AND IMMUNOLOGY
Find Funding. Review Successful Grants.
Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.
ExploreAdd your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload Now