Acid stress responses of Lactobacillus amylovorus and Candida kefyr isolated from fermented sorghum gruel and their application in food fermentation.
- 2022-04
- Canadian Journal of Microbiology 68(4)
- Oluwaseun Adeola Adewara
- S. Ogunbanwo
- PubMed: 35038286
- DOI: 10.1139/cjm-2021-0118
- Low evidence
The combined starter (L. amylovorus LS07 and C. kefyr YSI2) adapted to stress yielded foods with improved sensory properties, minerals, and reduced anti-nutrient contents.
- Effect
- Beneficial
- Effect size
- Moderate