Fermentability of whole oat flour, PeriTec flour and bran by Lactobacillus plantarum

Gopal Kedia; José Antonio Vázquez; Severino S. Pandiella

doi:10.1016/j.jfoodeng.2008.04.020

Fermentability of whole oat flour, PeriTec flour and bran by Lactobacillus plantarum

Gopal Kedia
, José Antonio Vázquez
, Severino S. Pandiella

Research output: Contribution to journal › Article › peer-review

Abstract

Whole oat flour obtained by hammer milling was fermented with Lactobacillus plantarum along with white flour and bran in order to compare the suitability of these substrates for the production of a probiotic beverage. The three substrates show a viable cell concentration at the end of fermentation above the minimum required in a probiotic product. The highest cell concentration was observed in white flour (9.16 Log10 CFU/mL) and the lowest in the bran sample (8.17 Log10 CFU/mL). © 2008 Elsevier Ltd. All rights reserved.

Original language	English
Pages (from-to)	246-249
Number of pages	3
Journal	Journal of Food Engineering
Volume	89
Issue number	2
DOIs	https://doi.org/10.1016/j.jfoodeng.2008.04.020
Publication status	Published - Nov 2008

Keywords

Fermentation
Lactobacillus plantarum
Oat flour
Probiotic
Unstructured mathematical model

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10.1016/j.jfoodeng.2008.04.020

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title = "Fermentability of whole oat flour, PeriTec flour and bran by Lactobacillus plantarum",

abstract = "Whole oat flour obtained by hammer milling was fermented with Lactobacillus plantarum along with white flour and bran in order to compare the suitability of these substrates for the production of a probiotic beverage. The three substrates show a viable cell concentration at the end of fermentation above the minimum required in a probiotic product. The highest cell concentration was observed in white flour (9.16 Log10 CFU/mL) and the lowest in the bran sample (8.17 Log10 CFU/mL). {\textcopyright} 2008 Elsevier Ltd. All rights reserved.",

keywords = "Fermentation, Lactobacillus plantarum, Oat flour, Probiotic, Unstructured mathematical model",

author = "Gopal Kedia and V{\'a}zquez, \{Jos{\'e} Antonio\} and Pandiella, \{Severino S.\}",

note = "Kedia, Gopal Vazquez, Jos Antonio Pandiella, Severino S. 22 ELSEVIER SCI LTD OXFORD 331WB",

year = "2008",

month = nov,

doi = "10.1016/j.jfoodeng.2008.04.020",

language = "English",

volume = "89",

pages = "246--249",

journal = "Journal of Food Engineering",

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T1 - Fermentability of whole oat flour, PeriTec flour and bran by Lactobacillus plantarum

AU - Kedia, Gopal

AU - Vázquez, José Antonio

AU - Pandiella, Severino S.

N1 - Kedia, Gopal Vazquez, Jos Antonio Pandiella, Severino S. 22 ELSEVIER SCI LTD OXFORD 331WB

PY - 2008/11

Y1 - 2008/11

N2 - Whole oat flour obtained by hammer milling was fermented with Lactobacillus plantarum along with white flour and bran in order to compare the suitability of these substrates for the production of a probiotic beverage. The three substrates show a viable cell concentration at the end of fermentation above the minimum required in a probiotic product. The highest cell concentration was observed in white flour (9.16 Log10 CFU/mL) and the lowest in the bran sample (8.17 Log10 CFU/mL). © 2008 Elsevier Ltd. All rights reserved.

AB - Whole oat flour obtained by hammer milling was fermented with Lactobacillus plantarum along with white flour and bran in order to compare the suitability of these substrates for the production of a probiotic beverage. The three substrates show a viable cell concentration at the end of fermentation above the minimum required in a probiotic product. The highest cell concentration was observed in white flour (9.16 Log10 CFU/mL) and the lowest in the bran sample (8.17 Log10 CFU/mL). © 2008 Elsevier Ltd. All rights reserved.

KW - Fermentation

KW - Lactobacillus plantarum

KW - Oat flour

KW - Probiotic

KW - Unstructured mathematical model

U2 - 10.1016/j.jfoodeng.2008.04.020

DO - 10.1016/j.jfoodeng.2008.04.020

M3 - Article

VL - 89

SP - 246

EP - 249

JO - Journal of Food Engineering

JF - Journal of Food Engineering

IS - 2

ER -

Fermentability of whole oat flour, PeriTec flour and bran by Lactobacillus plantarum

Abstract

Keywords

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