ENHANCEMENT OF SOURDOUGH BREAD USING PROBIOTIC LACTIC ACID BACTERIA ISOLATED FROM CORN STEEP LIQUOR

ENHANCEMENT OF SOURDOUGH BREAD USING PROBIOTIC LACTIC ACID BACTERIA ISOLATED FROM CORN STEEP LIQUOR

Fermented Zea mays (OGI), an edible paste made from fermented grains specific to the region, is an integral part of the human diet. Corn steeping liquor (CSL) is an important by-product obtained from the wet milling of Zea mays. The present study was conducted to investigate the probiotic characteri...

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Bibliographic Details
Main Authors: Racheal Oluwayemisi FASHOGBON, Bukola Margaret POPOOLA, Oyindamola John SAMSON, Faith Opeyeoluwa AKINDIRAN, Ismail Oladimeji AKINWUNMI, Olusola Abayomi OJO-OMONIYI
Format: Article
Language:English
Published: Stefan cel Mare University of Suceava 2025-06-01
Series:Food and Environment Safety
Subjects:
antimicrobial potential
antioxidant
corn steep liquor
fermented foods
probiotics
Online Access:https://fens.usv.ro/index.php/FENS/article/view/1331/1180
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