The Influence of Brewer’s Yeast Autolysate and Lactic Acid Bacteria on the Production of a Functional Food Additive Based on Beetroot Juice Fermentation

The importance of »functional foods« in the world is increasing, and the procedures for their production are under intense development. The goal of this paper is to optimise the production of a functional food additive based on beetroot juice (Beta vulgaris L.) using brewer’s yeast autolysate. In or...

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Veröffentlicht in:	Food Technology and Biotechnology 2004, Vol.42 (2), p.109
Hauptverfasser:	Rakin, Marica, Baras, Josip, Vukasinovic, Maja
Format:	Web Resource
Sprache:	hrv ; eng
Schlagworte:	beetroot brewer’s yeast autolysate lactic acid fermentation
Online-Zugang:	Volltext
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