Abstract
Yeasts are known to be involved in a range of functions in fermentations such as degradation of carbohydrates, production of aromatic compounds and oligosaccharides, stimulation of lactic acid bacteria, inhibition of mycotoxigenic moulds, degradation of, cyanogenic glucosides and mycotoxins as well as probiotics. The high numbers of yeasts present along the fermentative process are likely to influence the nutritional and organoleptic characteristics of chicha
Lingua originale | Inglese |
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Titolo della pubblicazione ospite | Global Issues in Food Microbiology Abstract Book |
Pagine | 660 |
Numero di pagine | 1 |
Stato di pubblicazione | Pubblicato - 2012 |
Evento | 23rd International ICFMH Symposium FoodMicro 2012 - Istanbul Durata: 3 set 2012 → 7 set 2012 |
Convegno
Convegno | 23rd International ICFMH Symposium FoodMicro 2012 |
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Città | Istanbul |
Periodo | 3/9/12 → 7/9/12 |
Keywords
- corn flour
- yeast