Hydrolysis of flatulence causing oligosaccharides by α-D-galactosidase of a probiotic Lactobacillus plantarum MTCC 5422 in selected legume flours and elaboration of probiotic attributes in soy-based fermented product

In the background of increasing research interest in food fermentations involving beneficial culture, the focus present study was to evaluate the ability of a single desirable bacterial culture to impart multiple benefits to the product being prepared therein. The intracellular α-D-galactosidase ela...

Ausführliche Beschreibung