Utilization of Lactobacillus rhamnosus as probiotic adjunct culture for the development of tempeh

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Properties Pub Date : 2024-09-12 DOI:10.1080/10942912.2024.2398016

Naveed Ahmed, Muhammad Saeed, Aasma Asghar, Muhammad Abdullah Butt, Muhammad Afzaal, Farhan Saeed, Rizwan Wahab, Suliman Yousef Alomar, Asad Nawaz, Noor Akram, Degnet Teferi Asres

引用次数: 0

Abstract

In this study, tempeh was developed using a probiotic culture of Lactobacillus rhamnosus adjunct culture. Purposely, soybean seeds were soaked overnight at room temperature and then boiled at 100°C...

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利用鼠李糖乳杆菌作为开发豆豉的益生菌辅助培养物

本研究使用鼠李糖乳杆菌益生菌辅助培养物制作豆豉。目的是将大豆种子在室温下浸泡一夜，然后在 100°C 下煮沸...

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来源期刊

International Journal of Food Properties 工程技术-食品科技

CiteScore

5.20

自引率

3.40%

发文量

167

审稿时长

4.3 months

期刊介绍： The International Journal of Food Properties publishes original research papers devoted to all scientific and applied aspects of food properties. The emphasis is on measurement methods, development of standards, and data on food properties, predictions, and applications. The International Journal of Food Properties brings together the widely scattered research in the area of food properties and provides an international forum for scientists and technologists for rapid dissemination of their research results, ideas, and knowledge. Other features include review articles, book reviews, letters to the editor, conference papers, news, and commercial advertisements.