Effects of Solid-state Fermentation of Lactic Acid Bacteria on the Physical, Structural and Functional Properties of Soluble Dietary Fiber from Highland Barley Bran

Effects of Solid-state Fermentation of Lactic Acid Bacteria on the Physical, Structural and Functional Properties of Soluble Dietary Fiber from Highland Barley Bran

To investigate the improvement of the physical, structural and functional properties of soluble dietary fiber (SDF) from highland barley by lactic acid bacteria solid fermentation, this study used single bacteria (Bulgarian lactobacillus, Thermophilic streptococcus) and mixed bacterias (Bulgarian la...

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Bibliographic Details
Main Authors: Xuzhao WEI, Huicui LIU, Yuchen YANG, Xiaohai CAO
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2025-05-01
Series:Shipin gongye ke-ji
Subjects:
highland barley bran
solid-state fermentation
soluble dietary fiber
structural analysis
functional properties
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024070249
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