Production and characterization of volatile compounds and phytase from potentially probiotic yeasts isolated from traditional fermented cereal foods in Nigeria

Background Probiotic strains are incorporated into food substrates to contribute to fermentation process. The technological suitability of such strains to improve the flavor and nutritional value of fermented food is strain-specific. Potentially probiotic yeasts isolated from Nigerian traditional fe...

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Veröffentlicht in:	Journal of Genetic Engineering and Biotechnology 2020-06, Vol.18 (1), p.16-8, Article 16
Hauptverfasser:	Ogunremi, Omotade Richard, Agrawal, Renu, Sanni, Abiodun
Format:	Artikel
Sprache:	eng
Schlagworte:	Acids Bioavailability Biomedical Engineering and Bioengineering Candida tropicalis Carbonyls Cereals Dietary minerals Engineering Enzymes Esters Fermentation Fermented food Flavor compounds Flavors Food Food processing Gas chromatography Glucose Issatchenkia orientalis Legumes Nutritive value Organic acids pH effects Phenylethyl alcohol Phytase Probiotics Saline water Sodium Sodium phytate Spectrophotometry Starter cultures Substrates VOCs Volatile compounds Volatile organic compounds Volatiles Yeast
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