Design of Bacterial Cultures in Fermented Functional Maize Product Formulation

Design of Bacterial Cultures in Fermented Functional Maize Product Formulation

In this work, the effect of single fermentation of maize mashes with Fresco DVS 1010 culture ( Lactococcus lactis ssp. lactis , Lactococcus lactis ssp. cremoris , and Streptococcus thermophilus ) was studied for 8 h (37°C) followed by a storage period of 21 days (6°C). Although milk is a typic...

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Bibliographic Details
Main Authors: Zuzana Matejčeková, Anna Mikulajová, Eva Vlková, Denisa Liptáková, Silvia Mošovská, Eva Hybenová, Ľubomír Valík
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2019-11-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
lactic acid bacteria
bifidobacteria
fermentation process
cereals
bioactive substances
Online Access:http://www.journalssystem.com/pjfns/Design-of-bacterial-cultures-in-fermented-functional-maize-product-formulation,112642,0,2.html
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