What is it about?
Growth and viability of L. plantarum in fermented buckwheat product under development.
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Why is it important?
As an alternative carrier of lactic acid bacteria, inducing potentially probiotic ones suitable for consumer suffering from celiac disease (milk based applications) or milk allergy (water based applications)
Perspectives
Optimization of fermentation and sensorial properties of the products.
prof. Ľubomír Valík
Slovak University of Technology in Bratislava
Read the Original
This page is a summary of: Application of Lactobacillus plantarum
in Functional Products Based on Fermented Buckwheat, Journal of Food Science, March 2018, Wiley,
DOI: 10.1111/1750-3841.14090.
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